The brilliant vegetarian cook Deborah Madison invented this dish for a late summer dessert one starry evening in Santa Fe. It’s the easiest dessert imaginable, elegant and delectable. If you can’t find mascarpone—Italian cream cheese—use cream cheese beaten with a little cream to the consistency of mayonnaise.
- 1 pint blueberries
- 1 pint blackberries
- 1 tablespoon triple sec or other orange-flavored liqueur
- 1 pint raspberries
- 1 cup mascarpone
Heat the blueberries and blackberries in a large sauté pan over medium-low heat, just until they begin to release their juices. Add the triple sec and stir in well. Add the raspberries and cook just until they begin to soften. Stir well.
Spoon a mound of mascarpone in the center of each dessert plate. Surround the mascarpone with the berries, including their juices, and serve immediately.
Nutritional information has been provided by the author.
Carbohydrate: 13g plus 6.6g fiber Protein: 3.7g Fat: 18.1g