Vanilla Mascarpone Cream Hearts with Raspberries and Blackberries

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

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This is one of the serious classics of French cooking and uses a soft white cheese as its base. My version combines mascarpone and yoghurt to give a more complex, sharp and interesting flavour that works in heady harmony with red summer berries. The cream is formed in traditional heart-shaped porcelain moulds that have holes in the base to allow whey to drain away, giving the cream a firmer texture. After the cream has been refrigerated for several hours, it is unmoulded to reveal its perfe