Cast Iron

Raspberries in St-Germain MascarponeĀ Custard

July  7, 2011
0 Ratings
  • Serves 4-6
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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • WinnieAb
  • Lizthechef
  • BlueKaleRoad
  • fiveandspice
  • Midge
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

31 Reviews

caroline0ne June 30, 2013
I have never made this nor made a comment. Some mistake. Sorry.
Ann22 June 30, 2013
So we made this today, it did not set... Very watery.
Ann22 June 28, 2013
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 Thanks.
SophieCatt June 12, 2013
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?
WinnieAb July 24, 2011
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...
caroline0ne July 24, 2011
What size baking dish or pan would that "suitable size" be??
hardlikearmour July 24, 2011
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.
WinnieAb July 24, 2011
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 I need to retest and see why not.
marcella F. July 17, 2011
Maraschino liqueur is another amazing companion to raspberries - and strawberries too.
Lizthechef July 8, 2011
Boy, how did I miss this?? Everybody is into this elderflower liqueur. Time to try this for certain next dinner party in 2 weeks.
Lizthechef July 8, 2011
Should or could this be served chilled or brought to room temperature, Winnie? So much easier at a dinner party...
Lizthechef July 8, 2011
ps Thumbs up - I'm all over your recipe, as you can tell...
WinnieAb July 8, 2011
Liz- it still tastes yummy at room temp and chilled, but it's not all that attractive :)
BlueKaleRoad July 8, 2011
How did I miss this one? St Germain and champagne is my favorite summer cocktail, so I'll definitely make this lovely recipe.
WinnieAb July 8, 2011
Mmm...I will have to try it with champagne- sounds delicious!
fiveandspice July 8, 2011
Wow. This looks incredibly delicious. St. Germain is such a wonderful flavor, I bet it's great with raspberries!
WinnieAb July 8, 2011
Thanks fiveandspice!
Midge July 8, 2011
Oh wow, this looks fabulous. Just bought a mini bottle of St. Germain so I might just have to give a try.
WinnieAb July 8, 2011
Thanks Midge!
This L. July 8, 2011
Delicious flavor combos - St. Germain is my summer drink!
WinnieAb July 8, 2011's my new favorite drink, too!
Kitchen B. July 8, 2011
Gorgeous photo and recipe!
WinnieAb July 8, 2011
Aw, thanks!
gingerroot July 7, 2011
Simply lovely!
WinnieAb July 7, 2011
Thanks gingerroot!
hardlikearmour July 7, 2011
I love St. Germain! This sounds awesome.
WinnieAb July 7, 2011
I love it too! It's subtle in this recipe ;)
WinnieAb July 7, 2011
Thanks and I have not seen raw coconut crystals...where do you get those? I'm sure any granulated sweetener will work just fine :)
lapadia July 7, 2011
My health food store in has them, they are from Coconut Secret, you can find all about them online:
WinnieAb July 7, 2011
I've seen some of their other products, and have tried the liquid sweetener. Haven't seen the crystals but will look for them!
lapadia July 7, 2011
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?