Summary

Ingredients

• 250 g mascarpone
• 250 g blueberries, or blackberries, raspberries
• 1 tablespoon lemon juice
• 4 tablespoon sugar
• 1 vanilla pod (s)
• 200 g whipped cream

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Instructions

1. Puree 250 g blueberries (or blackberries or raspberries) with 1 tablespoon lemon juice and 2 tablespoons sugar
2. Split 1 vanilla pod lengthwise and scrape out the pulp
3. Mix the scraped vanilla pulp and remaining 2 tablespoons sugar into 250 g mascarpone
4. Whip 200 g cream to soft peaks
5. Fold the whipped cream into the mascarpone mixture
6. Layer the mascarpone cream and berry puree alternately in serving glasses or bowls
7. Refrigerate for at least 2 hours before serving