Ok it’s a little naughty but creamy Mascarpone is one of my favourite indulgences. Perhaps it’s my Italian roots, but I suspect it’s more to do with the speed and simplicity of this perfect little dessert that gets me making it time and time again. If you don’t have much confidence in the kitchen, this is your go-to dinner party dessert as there is very little margin for error and my dinner guests are always delighted when this is set down in front of them.  The tradition of making Mascarpone is a couple of centuries old, it’s a typical Italian cheese from Lombardia (the north region) and it’s officially recognised under the label of ‘Traditional Regional Food Product’ . Although marscapone is just thought of as an ingredient for tiramisù, it’s actually a very versatile cheese that compliments a wide range of sweet and savoury flavours. If you have the opportunity,  I recommend spreading it on fresh Tuscan bread with some finely sliced Parma ham, I can assure you that you won’t be disappointed!

Ingredients (4 cups)

  • 250 g mascarpone
  • 1 egg
  • 2 tbsp sugar
  • 100g amaretti biscuits
  • 300g mixed berries (fresh or defrosted)
  • 1 orange

1. Divide the egg white and yolk into two different bowls. Whisk together the egg yolk and sugar until you have a pale yellow colour

2. Add the mascarpone to the yolk cream, whisk to well to combine

3. Whisk the egg whites to stiff peaks and pour into the mascarpone bowl. Fold gently with a spoon.

4. Crush up the amaretti biscuits with your hands and divide into 4 cups

5. Juice the orange and divide the juice into the 4 cups

6. Divide the mixed berries and add them to the cups

7. Finish off  by topping the cups with the mascarpone cream and keep them refridgerated for a couple of hours before serving