Antonia Landi

Mascarpudding (with berries!) – Better than Toast

In Food, Student life on May 17, 2011 at 7:19 pm

Fancy something sweet? Me too!

Since this is already my fourth video, I thought it was time to whip up something deliciously sweet. Today we’re going to make Mascarpudding, which doesn’t actually exist – until now! The main ingredient for this dessert is of course mascarpone, and mascarpone is something nobody can really explain.

It’s a bit like the Italian take on clotted cream, but is often referred to as soft cheese, which it definitely isn’t. Mascarpone is incredibly versatile and can be used in sweet as well as savoury dishes. Now before you start running away from this highly exotic mystery non-cheese I should probably tell you that you’ve already tried it! Mascarpone is most commonly used to make Tiramisù, an Italian favourite.

I have decided to use berries in my recipe today for three reasons:

1. Due to the wonderful early spring we’ve had, Britain will experience a wave of sweet (straw)berries that are desperate to be bought.

2. There are so many berries you can choose from! Strawberries, raspberries, blackberries, blueberries, cherries… (ahem)

3. They will forever be my favourite kind of fruit.

This isn’t to say that you can’t mix it up a bit. For a more summery take on my mascarpudding, try using mangoes and pineapples instead, and flavouring the mascarpone with honey instead of vanilla! There are no boundaries to your imagination – you could even try using a rhubarb and apple compote with cinnamon if you’re feeling brave.

Feeds 2

400g mascarpone, lightly whipped (if you find it’s still too stiff after 5 minutes, add a spot of milk)

400g berries, or fruit of your choice

4 flat tbsp sugar (add the sugar to the berry mix 10 minutes before layering)

1 vanilla pod

For best results, let the dessert set in the fridge for 1-2 hours before serving.

Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!

Antonia Landi for the Useful Times.

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