Mascarpone with Cognac

Name: Mascarpone with Cognac
Cuisine: Australian
Ingredients: ⅘ cup (200 mL/6½ fl oz) Cognac; ⅓ cup (100 g/3½ oz) caster (superfine) sugar; 600 g (1¼ lbs) mascarpone; 1 cup (200 g/6½ oz) strawberries, hulled; 1 cup (200 g/6½ oz) raspberries; 1 cup (200 g/6½ oz) blackberries; 1 cup (200 g/6½ oz) blueberries; ⅖ cup (100 g/3½ oz) caster (superfine) sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

One of the simplest desserts in the world and also one of the most delicious. Mascarpone is a very rich unsalted cream cheese—more like cream than cheese—and is native to the Lombardy region of Italy. I have flavoured the cheese with Cognac, but it may also be flavoured with chocolate, coffee, liqueurs or just eaten plain.

Ingredients

600 g (1¼ lbs) mascarpone
⅘ cup (200

Oceania
Europe
Italy
Australia
Dessert
Vegetarian
Gluten-free
Lombardy

Method

Toss the berries in the sugar and leave them to macerate for 2 hours.

Divide the mascarpone into 6 portions and mound it in the centre of individual serving plates. Make a well in the centre of each mound of mascarpone and fill with Cognac. Sprinkle with the sugar and surround with the fruit.