If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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. Preheat oven to 400 degrees F.
- 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.
- 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).
- 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.
- 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.
- This recipe was entered in the contest for Your Best Raspberries
Kale Pesto Orecchiette & The Gin Hound.
Not-so traditional pesto
Smoky and Spicy Paloma
Go play outside!
DIY Herb Rubs
Poems for your fridge.