Mascarpone chantilly cream with berries is a dessert to prepare in no time and with great impact. Once the cream, powdered sugar, and mascarpone are whipped, they are placed in glasses with the cooked berries and it’s done, everything in the fridge until serving time. Also great if you have guests intolerant to lactose because you can make a completely plant-based version or use lactose-free products. The mascarpone chantilly cream can also be used to fill tarts, cream puffs, or sponge cakes. Moreover, it is a naturally gluten-free dessert.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup heavy whipping cream
- 5.3 oz mascarpone
- 1/4 cup sugar
- 1 vanilla bean
- 1 lemon
- 9 oz berries
- 1/4 cup sugar
- 1 lemon
Tools
- 1 Bowl
- 1 Pot
- 1 Mixer
- 1 Piping Bag
Steps
Clean the berries with damp paper towels.
Transfer them to a saucepan with the sugar, juice, and lemon zest.
Cook for 10 minutes.
Remove from heat and let cool.Split the vanilla bean in half and scrape out the seeds.
Add it to the mascarpone with the sugar and lemon zest.
Mix with an electric mixer.
Gradually add the cream and whip.
When the mixture is firm, transfer it to a piping bag with a star tip.Distribute into small glasses.
Decorate with the berry compote.Let cool for 2 hours in the refrigerator.
Keep refrigerated until serving.
WARNING: consult the Italian Celiac Association’s guide and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
It can be stored in the refrigerator for 4 days.
FAQ (Questions and Answers)
Can I make the mascarpone chantilly cream with berries lactose-free?
Of course, you can use lactose-free or completely plant-based products in the same quantities.
