Share this yummy frozen treat – Raspberry Filled Mascapone Nests
Raspberry Filled Mascarpone Nests
This frozen treat hits a number of dessert hot buttons – rich cream, refreshing fruit and dark chocolate goodness. It’s also a more petite portion, as far as desserts go. A perfect follow-on to the Hawaiian Garlic Shrimp over Pineapple Rice we served our daughter Stacey for dinner. Mike lured her over with the request that she bring him a stash of photos. We have been culling through a lifetime of images to create a video and memory book for Mike. An entertaining, nostalgic and poignant project.
Pastry Bags & Pointers
While this is really a simple dessert to create, it might stretch your skills if you’ve never used a pastry bag. Great news! It’s really not that hard and you can use a ziplock bag if you don’t have a pastry bag. Seriously, you can do this!
A few other 101 pointers:
- Superfine sugar – it’s exactly what it says. Superfine sugar dissolves quickly and is used by both bakers and bartenders. I found C&H superfine sugar at HyVee and at a variety of other grocery stores in the past.
- Liquor – the recipe calls for orange-flavored liquor (Grand Marnier or Triple Sec would both work.) I decided to get creative this time and use Amaretto (aka this is what I found in the liquor cabinet.)
- Mascarpone – a soft, Italian cheese, similar to cream cheese, is usually located in the deli.
- Berries – you can use raspberries, blackberries or a mixture of whatever you prefer inside the nest or scattered on the plate.
Raspberry Filled Mascarpone Nests
Ingredients
- 8 oz. container Mascarpone
- 1/3 c. superfine sugar
- 2 tbsp. orange flavored liquor or Amaretto
- 1 c. whipping cream whipped
- 1 pint raspberries or a mix of blackberries and raspberries
- dark chocolate ice cream syrup the squirt bottle works best or caramel sauce (warmed up so it can be drizzled) or a combination of both
- parchment paper
Instructions
- Beat Mascarpone, sugar, and liquor until smooth. Fold in whipped cream until well blended.
- Spoon mixture into pastry bag fitted with a 3/4″ tip. Pipe mixture onto parchment lined baking sheet, making 6 circles which are 4″ in diameter. Then pipe a 2nd ring on the top of each circle to form a nest. Freeze for several hours or overnight. Note – you can use a ziplock bag with a corner snipped off to create 3/4″opening if you do not have a pastry bag.
- To serve: You can eat these frozen, but I think they taste better after thawing for about 20 minutes before serving (much creamier.) If you decide to thaw nests, remove from freezer and arange shells on individual serving plates. Fill with 1/3 c. berries (you can also scatter a few on the plate.) After sitting at room temperature for 20 minutes, drizzle with chocolate syrup or caramel (or combination of both) across fruit and shell, extending some onto the plate. Enjoy!
Beautiful presentation, it looks delicious.