At this stage of life, I have little patience for food without personality, and Blueberry Mascarpone Cups has plenty of it. This is the sort of sweet I enjoy with coffee, good conversation, and no particular rush. I would serve it without too much ceremony and let the food speak for itself.
Ingredients
Blueberry filling
- 14 ounces fresh blueberries, you can use frozen
- 1 vanilla bean broken or 1 tsp vanilla
- 1/3 cup granulated sugar
- 1 tsp lemon juice
Mascarpone whipped cream
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 1/3 cup powder sugar
- 1 1/2 tsp vanilla paste
Instructions
- Cook the blueberries with sugar, vanilla and 1 teaspoon of lemon juice on medium heat until they burst and smoosh some with a fork, remove the vanilla bean if using any! To thicken add a slurry of 1 tsp water +1 tsp cornstarch. Set aside to cool.
- Whip 8 ounces of mascarpone cheese with 1/3 cup of powder sugar, 1 cup of heavy cream and 1 1/2 teaspoons of vanilla paste until soft peaks form.
- Stir in 1/3 of the blueberry filling to the mascarpone whipped cream and stir enough to have rippled effect.
- Assemble in dessert cups start with a bit of the blueberry filling then cream and repeat. Top with 14 ounces of fresh blueberries. Let set in the fridge for 20 minutes.
- When serving take out of the fridge for 5-10 minutes.
- Makes 5, 5ounce cups. I used the Oui by yoplait yogurt cups.