Summer Berries with Mascarpone

This image courtesy of Joseph DeLeo

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

Recipe Coursedessert

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


  1. 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.

  2. 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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