Whipped Mascarpone with Raspberries

Prep Time: 15 mins | Cook Time: 0 mins | Course: Dessert | Serves: 6 

Whipped mascarpone cheese and heavy cream with marinated raspberries make a lovely light dessert. You can use frozen berries if you don’t have fresh berries on hand, you’ll have more syrupy juices to spoon over the cream.

8 oz mascarpone cheese, softened

¼ cup sugar

½ cup heavy cream

½ lemon, zested and juiced

1 tsp vanilla extract or raspberry liqueur

Marinated Raspberries:

12 oz raspberries, thaw if using frozen

¼ cup sugar

½ lemon, juiced

2 Tbsp raspberry liqueur

In a stand mixer with a whisk attachment, whip the mascarpone, sugar, heavy cream, and lemon zest until soft peaks form. Add in the lemon juice and vanilla extract or raspberry liqueur and whip until medium peaks are formed when the beater is raised.

Stir raspberries, sugar, lemon juice, and raspberry liqueur together in a bowl and let marinate for about half an hour.

Pipe or spoon layers of mascarpone and berries into glasses or small bowls.