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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
- 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
No Laffy Matter
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