Berry Mascarpone Dessert Cups
With Berry Compote & Mini Meringue Kisses
This is a simple dessert that brings together several pastry components in one cup: soft sponge cake, mascarpone cream, berry compote, fresh berries, and crisp little meringue kisses.
I like this dessert because many of the components can be prepared ahead of time. You can use genoise, joconde, or ladyfinger sponge, so it is also a good way to use cake left from another pastry project rather than wasting it.
The contrast is what makes the dessert enjoyable: soft cake, creamy mascarpone, slightly tart berries, and a crisp meringue kiss on top.
Mini Meringue Kisses
60g egg whites (approximately 2 egg whites)
60g caster sugar
60g icing sugar, sifted
¼ tsp cream of tartar, optional
Prepare according to the Mini French Meringue Kisses recipe.
You don't need to repeat the entire meringue method here if the full recipe appears elsewhere in the same book. A cross-reference makes the book much cleaner.
Mascarpone Cream
375g mascarpone
350g 35% heavy cream, cold
150g icing sugar, sifted
1 tsp vanilla extract
or vanilla bean, to taste
Method
Place the cold heavy cream and icing sugar in a mixing bowl.
Whip until the cream holds firm peaks.
In a separate bowl, gently soften the mascarpone until smooth.
Fold the whipped cream into the mascarpone in several additions.
Add the vanilla and gently fold until smooth and evenly combined.
Refrigerate until ready to assemble the dessert cups.
Baking with Confidence
Don't aggressively beat the mascarpone. You want it smooth enough to fold into the whipped cream without making the finished cream heavy or grainy.
And don't continue beating the cream after it reaches the consistency you need. Whipped cream has a surprisingly short journey from “not quite ready” to “congratulations, you've begun making butter.”
Mixed Berry Compote
Ingredients
2 cups mixed berries, fresh or frozen
such as strawberries, blueberries, raspberries, or a combination
Method
If using frozen berries, thaw them first.
Place the berries in a small saucepan over medium-low heat.
Cook gently until the berries soften and begin releasing their juices.
Lightly mash some of the berries while leaving some pieces whole for texture.
Continue cooking until the juices reduce slightly and the compote reaches a soft, spoonable consistency.
Remove from the heat and allow to cool completely before assembling the dessert cups.
Chef's Note: I don't add sugar to the berry compote because the mascarpone cream and meringue kisses provide enough sweetness. If your berries are particularly tart, you can adjust to taste.
Assemble the Dessert Cups
Cut the prepared genoise, joconde, or ladyfinger sponge into pieces that fit your serving glasses.
Place a piece of sponge in the bottom of each glass.
Add a layer of mascarpone cream.
Spoon berry compote over the cream.
Repeat the layers of sponge, mascarpone cream, and berry compote as desired.
Finish with mascarpone cream and fresh berries.
Just before serving, add a mini meringue kiss on top.
Make-Ahead Tip
The sponge, berry compote, mascarpone cream, and meringue kisses can all be prepared separately ahead of assembly.
I'd add the meringue kisses close to serving time, particularly if the dessert cups have been refrigerated. Meringue loves moisture with the intensity of a doomed romance and will eventually lose its crispness sitting on moist cream and fruit.
