Best Mixed Berries With Mascarpone Limoncello Cream Recipes

Berries With Mascarpone-Limoncello Cream image

Provided by NcMysteryShopper

Categories Breakfast

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

3/4 cup chilled heavy whipping cream
4 ounces mascarpone cheese
3 tablespoons sugar
1/2 cup sugar
3 tablespoons limoncello
8 cups fresh mixed berries (such as raspberries, blueberries, blackberries, and hulled sliced strawberries, about 2 pounds)
3/4 cup raspberry preserves
1 tablespoon grated lemon peel

Steps:

Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl and whip until soft peaks form.
Combine berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl and toss gently.
Divide berry mixture among 8 dishes.
Top with mascarpone cream.

Nutrition Facts : Calories 472.4, Fat 8.7, SaturatedFat 5.2, Cholesterol 30.6, Sodium 25.6, Carbohydrate 99.2, Fiber 5.2, Sugar 31.8, Protein 4.1

Mixed Berry Crepes with Mascarpone image

Provided by Food Network Kitchen

Categories dessert

Time 1h45m

Yield about 36 crepes

Number Of Ingredients 18

2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon fine salt
2 cups whole milk
1/2 cup water
6 large eggs
8 tablespoons unsalted butter, melted (1 stick)
2 teaspoons pure vanilla extract
1/2 pound (2 cups) strawberries, washed
1/2 pound (2 cups) blackberries, washed
1/3 cup sugar
Splash orange liqueur, optional
2 cups fromage blanc
2 cups marscarpone
1/3 cup sugar
2 tablespoons finely grated orange zest (from 2 large oranges)
1/2 cup freshly squeezed orange juice (from 1 large orange)
1 teaspoon pure vanilla extract

Steps:

For the batter: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter, and vanilla extract, and process until smooth. Set aside for at least 30 minutes.
For the fruit: While batter rests, hull and halve the strawberries. Toss with blackberries, sugar, and orange liqueur, if using, in a medium bowl; set aside.
For the filling: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
To make the crepes: Heat an 6-inch nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with the remaining batter, stacking the crepes as they cook.
Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter (or hotel pan). (The crepes can be prepared up to this point a day ahead, covered tightly with plastic wrap and refrigerated overnight.)
To serve: Preheat an oven to 250 degrees F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
Spoon the macerated berries over the crepes and serve.

Mixed Berries with Limoncello image

Provided by Giada De Laurentiis

Categories dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

4 cups mixed berries (like strawberries, raspberries, and blueberries)
2 tablespoons Limoncello
2 tablespoons finely chopped fresh mint leaves
2 tablespoons finely chopped fresh basil leaves