Halfway Homemade Mascarpone Berries with Pound Cake Shells
Serves 615 mins prep0 mins cook
An easy and pretty Easter brunch dessert using store-bought mini pound cake shells, topped with a creamy mascarpone-maple mixture and fresh berries.
0 servings
What you need
Instructions
1. Prepare the berries: In a bowl, toss two cups of mixed berries with 1 1/2 tablespoons of Brown Sugar and Mint Simple Syrup. Alternatively, you can toss the berries with 2 tablespoons of light brown sugar for a similar effect. 2. Prepare the mascarpone filling: In a separate bowl, combine 2 cups Mascarpone Cheese, 1 tablespoon Maple Syrup, 1/4 cup freshly squeezed orange juice, 1 teaspoon orange zest, and 1/4 cup heavy cream. For easier mixing and to avoid sugar mess, add the 3 heaping teaspoons of confectioners sugar into the heavy cream before adding it to the other ingredients. Mix all ingredients together until smooth. 3. Assemble: Take your mini pound cake shells. Spoon a generous amount of the mascarpone-maple mixture onto each pound cake shell. Top with the prepared mixed berries. Serve immediately.View original recipe