Blackberries in Cassis with Mascarpone Cream

Adapted by
Sunday Dinner (Chronicle Books 1998)
Yield: Serves: 6
Make the most of beautiful blackberries' short season by serving them lightly sweetened and topped with rich mascarpone cream. If blackberries are in short supply, substitute another fresh berry. This is very nice accompanied by biscotti or another type of cookie.


Mascarpone Cream
1/3 cup mascarpone cheese
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
2/3 cup nonfat plain yogurt
Blackberries in Cassis
4 cups fresh blackberries
1/4 cup crème de cassis
2 tablespoons sugar
1 tablespoon fresh lemon juice


For the Mascarpone Cream

To prepare the mascarpone cream, whisk together the mascarpone cheese, sugar and vanilla. Add the yogurt and stir until smooth. Cover and refrigerate for at least 1 hour.

For the Blackberries in Cassis

To prepare the blackberries, put the berries in a large bowl. Add the crème de cassis, sugar and lemon juice and stir gently but thoroughly. If not serving immediately, cover and refrigerate for up to 1 hour.

To Assemble and Serve

Spoon the berries into goblets or decorative glass dessert bowls and top with the chilled cream. Serve immediately


The mascarpone cream can be made up to 2 days ahead and stored covered in the refrigerator.

Pantry Suggestions

Blackberries in Cassis with Mascarpone Cream-the cream is great over other berries, sliced peaches or nectarines or spooned on warm fruit pies or cobblers.