Raspberries in St-Germain Mascarpone Custard

By • July 7, 2011 • 34 Comments


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Author Notes: This dessert was inspired by the Blackberries in Mascarpone Cream recipe in Italian Two Easy: Simple Recipes From The London River Cafe (by Rose Gray and Ruth Rodgers). I happened upon a bottle of St-Germain recently and love it, but the liqueur is optional; I baked this in a cast-iron skillet but any suitable sized baking dish will do.WinnieAb

Serves 4-6

  • 1 cup mascarpone cheese
  • 1/4 cup St-Germain Elderflower Liqueur- optional
  • 2 egg yolks
  • 2 tablespoons plus 1 teaspoon (optional) organic palm sugar (or organic brown sugar or other natural sweetener of your choice)
  • 2 cups fresh raspberries
  • 1/2 teaspoon lime zest- or more to taste
  1. 1. Preheat oven to 400 degrees F.
  2. In a medium bowl, whisk the mascarpone, the St-Germain, the egg yolks, and the palm sugar together with a fork. The mixture will be thick.
  3. Transfer the custard mixture into your baking dish (I used a cast-iron skillet), then scatter the raspberries over the custard (you could also put the raspberries in first, and spoon the custard over them).
  4. Using a microplane, zest a lime over the raspberries/custard. I'd estimate I only added about a 1/2 teaspoon of lime zest, but you are welcome to use more.
  5. Bake for 9-10 minutes, or until the custard is just barely set and the edges are starting to darken. Sprinkle the additional (optional) 1 teaspoon palm sugar over the dessert right after you take it out of the oven.

Comments (34) Questions (0)

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10 months ago caroline0ne

I have never made this nor made a comment. Some mistake. Sorry.

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10 months ago Rizan

So we made this today, it did not set... Very watery.

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10 months ago Rizan

WinnieAb, I see you had made a comment about this not setting? Any tweaks I should know about? Will probably try this out for Sunday brunch this week and don't want a disaster...lol Thanks.

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11 months ago SophieCatt

OK, so if the St. Germain liqueur is "optional" - what liquid might you use, instead? Surely not just omit it and not substitute something? Or is that OK?

I'm a huge fan of custard of any kind so, I would be anxious to receive a reply to my email, as I will probably try this recipe. But what of the reader who tried it, and it didn't set right? What happpened, do you think?

Winnie100

over 2 years ago WinnieAb

Folks- I made this again 2 days ago and it did not set at all. Not sure why, but I am going back to the drawing board with this recipe...

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over 2 years ago caroline0ne

What size baking dish or pan would that "suitable size" be??

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

The total volume of ingredients is approx. 3.5 cups. Custard usually puffs up a bit, so you'd want something that could hold about 1.5 quarts. I'd think a 9" pie plate or similar sized casserole dish would work.

Winnie100

over 2 years ago WinnieAb

Yes- an 8 or 9 inch pie pan would be perfect. See my note above, though- I made this again recently and the custard didn't set properly...so I need to retest and see why not.

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almost 3 years ago marcella from italy

Maraschino liqueur is another amazing companion to raspberries - and strawberries too.

Newliztoqueicon-2

almost 3 years ago Lizthechef

Boy, how did I miss this?? Everybody is into this elderflower liqueur. Time to try this for certain next dinner party in 2 weeks.

Newliztoqueicon-2

almost 3 years ago Lizthechef

Should or could this be served chilled or brought to room temperature, Winnie? So much easier at a dinner party...

Newliztoqueicon-2

almost 3 years ago Lizthechef

ps Thumbs up - I'm all over your recipe, as you can tell...

Winnie100

almost 3 years ago WinnieAb

Liz- it still tastes yummy at room temp and chilled, but it's not all that attractive :)

Fb

almost 3 years ago BlueKaleRoad

How did I miss this one? St Germain and champagne is my favorite summer cocktail, so I'll definitely make this lovely recipe.

Winnie100

almost 3 years ago WinnieAb

Mmm...I will have to try it with champagne- sounds delicious!

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow. This looks incredibly delicious. St. Germain is such a wonderful flavor, I bet it's great with raspberries!

Winnie100

almost 3 years ago WinnieAb

Thanks fiveandspice!

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almost 3 years ago Midge

Oh wow, this looks fabulous. Just bought a mini bottle of St. Germain so I might just have to give a try.

Winnie100

almost 3 years ago WinnieAb

Thanks Midge!

Me

almost 3 years ago This Little Piggy (Lisa)

Delicious flavor combos - St. Germain is my summer drink!

Winnie100

almost 3 years ago WinnieAb

Thanks...it's my new favorite drink, too!

Ozoz_profile

almost 3 years ago Kitchen Butterfly

Gorgeous photo and recipe!

Winnie100

almost 3 years ago WinnieAb

Aw, thanks!

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almost 3 years ago gingerroot

Simply lovely!

Winnie100

almost 3 years ago WinnieAb

Thanks gingerroot!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This sounds wonderful, I love desserts like this so comforting and delicious.

Winnie100

almost 3 years ago WinnieAb

And don't forget super easy to make!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love easy to make. Saved this!!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I love St. Germain! This sounds awesome.

Winnie100

almost 3 years ago WinnieAb

I love it too! It's subtle in this recipe ;)

Winnie100

almost 3 years ago WinnieAb

Thanks and I have not seen raw coconut crystals...where do you get those? I'm sure any granulated sweetener will work just fine :)

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almost 3 years ago lapadia

My health food store in has them, they are from Coconut Secret, you can find all about them online: http://www.coconutsecret...

Winnie100

almost 3 years ago WinnieAb

I've seen some of their other products, and have tried the liquid sweetener. Haven't seen the crystals but will look for them!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Lovely combination of flavors...all favorites of mine. Like using palm sugar, have you used the raw coconut crystals much? Do you think they would work here too?