Macerated Berries with Mascarpone Cream

Macerated Berries with Mascarpone Cream – berries soaked in a Grand Marnier, lemon, and sugar mixture for a few hours, then later, spooned over some creamy, delicious, lightly sweetened mascarpone cheese. This is an elegant dessert for those hot summer days where you don’t have the energy to cook!

Macerated Berries with Marscapone Cream

This last weekend I had an epic fail recipe. It was so hot out but I wanted a pie. A Banana Cream Pie to be exact. However, the 90 degree temps and humidity did not allow me to do so. I was super excited. The pie crust turned out, despite the heat, but the pudding, well, that didn’t set up. I was so sad!

Macerated Berries with Marscapone Cream

I decided instead of wallowing in my sorrow, that I would just step up and make something else. Something that the heat and humidity wouldn’t kill. I went to the store when I ran some errands and came upon blueberries and strawberries on sale at buy one get one free. I couldn’t resist. After all, I had only just witnessed a photo from my son Justin who was macerating some berries in some Grey Goose the day before!

Macerated Berries with Marscapone Cream

Mascarpone cheese is like the rich man’s cream cheese. It originated in Italy and is a buttery triple cream cheese. Yellowish in color, it tastes like you’re living the rich life!

Macerated Berries with Marscapone Cream

Grumpy was all worried that I didn’t put enough Grand Marnier on the berries. After all, it didn’t “cover” them up. I told him not to be too concerned. Berries, once they had sugar and liquid on them, start to break down and there would be even more juice than what I put on them by the time it was done soaking!

Macerated Berries with Mascarpone Cream

For the cream, I blended in some confectioners sugar and Grand Marnier. It was creamy, rich, delicious and slightly sweet with a hint of orange. A little bit went a long way and this was a wonderful tasting dessert after our meal!

Macerated Berries with Mascarpone Cream
Author: Grumpy’s Honeybunch
Prep time:
Total time:
Serves: 8 servings
Ingredients
  • 1 cup raspberries
  • 2 cups blueberries
  • 2 cups sliced strawberries
  • 4 tablespoons Grand Marnier
  • 3 tablespoons lemon juice
  • 1 tablespoon sugar
  • 8 ounces mascarpone cheese
  • 1/4 cup confectioner’s sugar
  • 1 tablespoon Grand Marnier
Instructions
  1. Place berries in a bowl and add Grand Marnier, lemon juice, and sugar. Toss berries in liquid and set aside to soak for up to two hours. Toss berries every once in awhile during the two hour timeframe.
  2. In a medium mixing bowl, combine mascarpone cheese, confectioners sugar, and Grand Marnier. Blend until combined. Store in refrigerator until ready to serve.
  3. When ready to serve, scoop 1/4 cup of the mascarpone cream into tasting dish. Top with 2 tablespoons berries and 1 tablespoon liquid. Serve immediately.

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Macerated Berries with Mascarpone Cream

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

7 Comments

  1. claudia June 5, 2016 at 7:43 am - Reply

    There isn’t one ingredient in this delightful dessert I don’t LOVE!

  2. maria June 5, 2016 at 10:03 am - Reply

    I love macerating all my berries… great dessert. Thanks for the inspiration 🙂

  3. Tracy | Baking Mischief June 5, 2016 at 2:30 pm - Reply

    This looks absolutely amazing. What a simple and lovely dessert!

  4. Liz June 5, 2016 at 8:17 pm - Reply

    Isn’t sweetened mascarpone fabulous with berries???? This is definitely MY kind of dessert!!!

  5. Anonymous October 27, 2019 at 5:07 pm - Reply

    5

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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