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Summer Berries with Mascarpone

Updated February 23, 2016
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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.

Serves6

CostModerate

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationdessert

Five Ingredients or LessYes

Mealdinner

Taste and Texturecreamy, fruity, sweet

Type of Dishdessert, fruit

Ingredients

  • 1 pint blueberries
  • 1 pint blackberries
  • 1 tablespoon triple sec or other orange-flavored liqueur
  • 1 pint raspberries
  • 1 cup mascarpone

Instructions

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.

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