COLD BERRY SLAB, an easy and quick dessert to prepare perfect after lunch, ideal as a Sunday dessert with red berries and a cookie base.
I prepared a decadent cold dessert with simple ingredients: cold whipping cream, mascarpone, berries and a crunchy cookie base đ and this cold berry slab turned out creamy, fresh and super showy. Perfect to win everyone over at the table without stress!
The cold berry slab is clever because it takes just a few minutes to make, requires no baking and can be customized with what you have in the fridge. The red berries add color and freshness, the soft cream wins you over at the first spoonful and the cookie base adds that irresistible crunch. It’s one of those desserts everyone searches for on Google: quick, indulgent and beautiful to look at.
Follow me in the kitchen today â we’re making the cold berry slab.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 40 Minutes
- Cooking time: 5 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups cold heavy cream (for whipping)
- 7 oz mascarpone
- 3/4 cup powdered sugar
- 2 cups cookies (for crust), crushed
- 2 cups mixed berries
- 6 tbsp butter, melted
- 2 tbsp sugar
- lemon juice
Steps
Melt the butter, crush the cookies and mix them with the butter, press them into an 8-inch pan and level well.
Whip the cold cream with the powdered sugar and mascarpone until you get a firm consistency, then add half of the berries.
Pour the mixture over the cookie base and place in the freezer.
Cook the remaining berries with the sugar and a splash of lemon juice for 5-10 minutes until you obtain a thick sauce. Strain if you want a smooth coulis.
Let it cool, then pour it over the surface of the slab, add whole red berries to decorate and put in the freezer for about 4 hours.
Bon appétit
If you like the recipe, click the stars at the end of the article. THANK YOU!
COLD BERRY SLAB
Useful tips for perfect results:
Use fresh or well-thawed berries so they don’t release too much water
Whip the cream very cold for a compact cream
Coarsely crumble the cookies for a crunchy effect
You can prepare it the day before: it will be even more firm and creamy
Decorate at the last minute with whole berries for a wow effect
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FAQ COLD BERRY SLAB
How long in advance can the cold berry slab be prepared?
Better at least 2-3 hours in the fridge, but it can also be prepared the day before.
Can it be made without mascarpone?
Yes, replacing it with creamy ricotta or just whipped cream, but the texture will change slightly.
Which cookies should I use?
Digestive, ladyfingers (savoiardi) or shortbread cookies, all well crushed.
Can it be frozen?
Not recommended, the berries release water.
Can it be made lactose-free?
Yes, by using lactose-free cream and mascarpone.
