Berry Mascarpone Christmas Gateau Recipes

VERY BERRY TRIFLE

Steps:

• Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
• Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
• To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.

LEMON BERRY MASCARPONE CAKE (VIDEO)

Steps:

• Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) round cake pans and grease the sides.
• Soften the butter at room temperature for about 30 minutes. Soften the mascarpone cheese for 10 to 15 minutes only! It can separate if too warm.
• Prepare the cake batter first. In a large mixing bowl, cream together softened butter, softened mascarpone cheese, sugar and vanilla on medium-high speed for 2 to 3 minutes, until creamy.
• In a separate bowl, whisk the egg whites on high speed for 4 to 5 minutes, until stiff peaks form. Add the egg whites to the batter and fold them in gently. Pour in the lukewam milk into the but do not mix; you will mix it in along with the flour.
• At this point, the batter will look like it's separated or curdled - do not panic! This happens because the milk fats in the butter are clumping together. The cake layers will turn out just fine.
• In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then whisk gently but thoroughly, mixing just until the flour is incorporated.
• In a small bowl, toss the mixed fruit with the cornstarch until the fruit is well coated. Add the fruit and lemon zest to the batter and fold in gently. Divide the cake batter evenly between the three pans.
• Bake in the preheated oven at 350F for 28 to 30 minutes, until a toothpick inserted into the comes out clean. Remove the cake layers from the oven, cool in the pans for 5 minutes, then cool completely on a wire rack.
• Once layers are cooled, prepare the cream frosting. Place the mascarpone cheese (from the fridge) and vanilla into a mixing bowl and whisk on high speed for a minute, until the cheese is smooth and creamy.
• In a separate mixing bowl, prepare the whipped cream. Pour in the chilled cream into a mixer bowl and add the confectioner's sugar. Whisk on high speed for 3 to 4 minutes until stiff peaks form. Add the cheese mixture and the lemon zest and whisk for about 30 seconds to a minute, just until stiff peaks form. Keep the frosting refrigerated until you're ready to assemble the cake.
• To assemble the cake, first level the tops of the cake layers with a serrated knife, if needed. Spread a very generous amount of mascarpone frosting between each layer and add a mixutre berries and fruit between the layers.
• Apply a crumb coat of frosting on the outside of the cake, then refrigerate for 15 to 20 minutes. Smooth additional frosting over the top and sides, then garnish the cake with berries. The cake can be enjoyed right away, or refrigerated overnight.

BERRY MASCARPONE TRIFLE

Steps:

• In a large bowl whip the heavy cream until stiff peaks form.
• Add 1/2 cup confectioners' sugar and mix until well blended.
• In a medium bowl mix mascarpone cheese with vanilla extract and other 1/2 cup sugar.
• Fold in whipped cream.
• In a medium bowl, puree thawed mixed berries with granulated sugar. Microwave for 1-2 minutes if necessary.
• Separate lady fingers and dip each one (flat side down) in the berry puree.
• Arrange in concentric circles on the bottom of the trifle bowl. Stack ladyfingers up along the sides of the trifle bowl so they are visible from the outside. This will create a cake "crust" for the filling.
• Drizzle berry puree over the ladyfingers on the bottom.
• Spread mascarpone/cream mixture over ladyfingers.
• Add strawberries and blackberries. Continue layers of cream, berries, and puree.
• In center layer, add more ladyfingers.
• Continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl.
• Arrange strawberry slices along the edge of the the trifle bowl. Arrange raspberries and blackberries in concentric circles on the top layer of cream. Cover and refrigerate for 2 hours.
• Reserve remaining puree for guests to drizzle over individual servings.

BERRIES WITH MASCARPONE AND MERINGUE

Steps:

• Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.
• Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the cream, remaining 2 tablespoons of sugar, and pinch of cinnamon in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream.
• Using a slotted spoon, divide the berries among plates. Spoon the mascarpone cheese atop the berries. Sprinkle the meringue cookies over top. Drizzle the berry juices around the dessert and serve immediately.