Berries with Vanilla Mascarpone Cream is definitely not a brand new discovery, but it is oh-my-goodness-how-could-something-so-simple-be-so-delicious good!
What’s not to love about fresh summer berries and my secret dessert weapon – mascarpone. Naturally sweet, yet surprisingly light, buttery soft mascarpone cheese makes everything taste glorious (and with 1/2 the calories of butter, it’s not as bad you might think, plus who would ever think of being so self indulgent to squirrel away a whole tub of it for themselves? Okay, I could consider this…). Even with two generous servings you could work this one off with a 30 minute jog or a extra long walk. It’s practically guilt-free.
Berries are packed with vitamins!
Plus think of how packed full of vitamins those berries are! Blueberries and all that vitamin K, vitamin C, and manganese. Plus they are bursting with rich phytonutrients that provide an amazing amount of antioxidant protection for our whole body. Antioxidants are essential for good health as they combat the free radicals that damage our cells. Then there are strawberries. They are one of the best sources of antioxidant-promoting vitamin C — with just one cup giving you about 113% of your required daily intake – among the highest of all fruit! Be sure to pick up local strawberries fresh from the field — they taste not only the best, they also contain most of the vitamins! Here in Germany, we just have to look for those cheery looking little strawberry huts that pop up randomly all over the city. The mark of strawberry season!
Great thing is, this dessert makes for a light and refreshing mostly make-ahead recipe for summer entertaining. The creamy mousse is extremely easy to make – it takes a total of two minutes of mixing together the mascarpone and yogurt together with the icing sugar and vanilla. Even quicker if you let the mascarpone come to room temperature first.
Summer Berries with Vanilla Mascarpone Cream
Ingredients
- 500 g strawberries
- 200 g blueberries
- 1 vanilla bean pod, scraped
- 1 x 250 g container mascarpone
- 1 x 250 g container Greek yoghurt (full-fat)
- 2 tablespoons icing sugar, more if you prefer it sweeter
- fresh mint leaves, as garnish
Method
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In a medium bowl, mix together the mascarpone and yoghurt with the sugar and seeds from the vanilla pod until well combined. Cover and refrigerate for a couple of hours (or do as I do and serve right away).
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When you are ready to serve, fill glass bowls halfway with the strawberries and blueberries. Spoon over the mascarpone cream. Garnish with fresh mint and enjoy!
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