We’re trying to eat lighter these days. But at least one person in the house doesn’t have much of a taste for heavy desserts anyway. (Hint: It’s not Katherine.) This dessert hits the spot. It’s just rich enough and takes advantage of seasonal produce. And it comes together in a flash. You can serve it almost immediately or let the fruit macerate for awhile. If your fruit is in season, you shouldn’t need to add any sugar. If it needs a bit of help, add a tablespoon or two to bring out the juices. If you’re refrigerating the mascarpone, bring it back to room temperature before serving.
Berries with Honeyed Mascarpone
- 4 cups mixed berries (we used raspberries, strawberries and blueberries)
- 2 oz mascarpone
- 1/4 cup honey
- 1 oz Grand Marnier
Wash berries. Chop strawberries into bite-sized bits if using. Toss with the liquor and let sit for at least 20-30 minutes. Blend mascarpone with honey until smooth. Divide berries between four dishes and top with mascarpone. Garnish with fresh mint if desired.