Arlene Burnett, Kitchen Mailbox, Farm Fresh

From the Farm Fresh column, which runs seasonally during the local farmers' market season, Whipped Mascarpone Cream With Marsala Wine and Berries was my favorite. I took this dessert to a family party, and it was gone in minutes.

WHIPPED MASCARPONE CREAM WITH MARSALA WINE AND BERRIES

• 1 cup heavy cream, chilled
  
• 1/2 cup plus 3 tablespoons sugar
  
• 8 ounces mascarpone cheese
  
• 1 1/2 teaspoons lemon zest
  
• 3 cups mixed fresh berries, such as blackberries, blueber- ries and raspberries
  
• 2 tablespoons sweet Marsala wine or other sweet red wine
  
• Honey for drizzling

Place cream and 1/2 cup sugar in a chilled bowl and beat at low speed until small bubbles form. Increase the speed to medium and beat until the beaters leave a trail. Increase the speed to high, beating until the cream forms stiff peaks. Transfer the whipped cream to a clean bowl.

Place the mascarpone in the bowl used to whip the cream (a clean bowl is not necessary) and beat it at medium speed until aerated and lightened, about 30 seconds. Add whipped cream and beat at medium speed until incorporated. Add the lemon zest and beat for an additional 10 seconds. Transfer the whipped mascarpone cream to a medium bowl, cover with plastic wrap and refrigerate until needed.

Stir together berries, remaining 3 tablespoons sugar and wine in a small bowl. Let berries stand until sugar dissolves, about 5 minutes.

To serve, spoon the whipped mascarpone cream into individual bowls and top with fruit. Drizzle honey to taste over each portion. Serve immediately. Serves 6.

"The Quick Recipe" by the editors of Cook's Illustrated magazine

Thursday, January 01, 2004

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