Yields
4 servings
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ingredients
Mascarpone and Fresh Fruit
1
cup mascarpone cheese
2
Tbsp granulated sugar
1
cup quartered fresh strawberries
1
cup fresh raspberries
Fresh mint leaves
Raspberry Wine Sauce
1 ½
cup dry red wine
1
pkg (300 g) frozen raspberries, thawed, strained and puréed
⅓
cup granulated sugar
1
tsp vanilla
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directions
Step 1
In bowl, stir together mascarpone and sugar.
Step 2
Layer mascarpone mixture, berries and sauce in stemmed glass dishes. (Make-ahead: Cover and refrigerate for up to 6 hours.) Garnish with mint leaves.
Step 3
In large saucepan over medium heat, stir together wine, raspberry purée and sugar; bring to boil. Boil gently until reduced to ¾ cup, about 30 minutes. Remove from heat; stir in vanilla. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 weeks.)
Step 4
In bowl, stir together mascarpone and sugar.
Step 5
Layer mascarpone mixture, berries and sauce in stemmed glass dishes. (Make-ahead: Cover and refrigerate for up to 6 hours.) Garnish with mint leaves.