Summer Berries with Mascarpone
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.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Formal Dinner Party
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, fruity, sweet
Type of Dishdessert, fruit
- 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.
2000 Fran McCullough