• Tommy Centola

Blackberry Shortcake with Mascarpone

Updated: Jan 4

Blackberries hold a special place in my heart. My grandmother, Ole Dellucky, had a blackberry tree growing in her yard. Often, we would pick the berries for her to use. Here is a delicious dessert using these wonderful berries.

Shortcake

3 cups All-purpose Flour

1 1/2 teaspoon Baking Powder

6 tablespoons Butter, chilled and cubed

3/4 cup Heavy Cream

2 mashed hard-cooked Egg Yolks

2 tablespoons melted Butter

1 tablespoon Sugar

Filling

3 pints Blackberries

3/4 cup Sugar

6 ounces Water

1 1/2 cups Mascarpone Cheese

4 ounces Heavy Cream

4 ounces Honey

Fresh Mint, for garnish

Preheat oven to 375 degrees. Sift the flour and baking powder into a bowl. Add the butter pieces and work with your fingers until the consistency of crumbs. Add the cream and yolks and stir until dough comes together. Turn the dough on to a work surface and roll out to 3/4-inch thickness. Use a cookie cutter to makes rounds. Place shortcakes onto a baking pan.  Brush the tops with butter and sprinkle with sugar. Bake for 12 to 15 minutes. Let cool, then split.

To make the filling, place the sugar and water into a saucepan and bring to a boil. Remove from heat and add blackberries. Whisk mascarpone, cream and honey in a different bowl. Now place blackberry syrup and a dollop of cheese on the bottom half of each shortcake. Replace the top half and garnish with fresh mint.

Enjoy!!!

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