Mixed Berries with Mascarpone Lemoncello Cream

Serves: 8
3/4 cup chilled heavy whipping cream
½ 8-ounce container mascarpone cheese
3 tablespoons plus ½ cup sugar
3 tablespoons lemoncello (lemon liqueur)
8 cups assorted fresh berries (such as raspberries, blueberries, blackberries, and hulled sliced strawberries; about 2 pounds)
¾ cup raspberry preserves
1 tablespoon finely grated lemon peel

Combine whipping cream, mascarpone, 3 tablespoons sugar, and lemoncello in large bowl. Beat until soft peaks form.

Combine all berries, raspberry preserves, lemon peel, and remaining ½ cup sugar in another large bowl; toss gently. Divide berry mixture among 8 cups. Top with mascarpone cream.


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