LEMON MASCARPONE CREAM WITH MACERATED RASPBERRIES

A delicate, creamy mascarpone dessert infused with fresh lemon zest and juice, paired perfectly with sweet and slightly tart macerated raspberries in red wine. Ideal for elegant servings in individual glasses.

🍋 Ingredients

Mascarpone Cream:

120 g heavy cream (for whipping)
250 g mascarpone cheese
120 g sugar
Zest of 2 organic lemons
Juice of 2 lemons (approx. 60 g)

Macerated Raspberries:

120 g raspberries (fresh or frozen)
1 packet vanilla sugar
1 heaping teaspoon sugar
50 g dry red wine (Cabernet Sauvignon recommended)

Yield

6 servings

Instructions

Prepare Lemon Syrup:

Zest the lemons and place zest in a small saucepan.
Add lemon juice and sugar.
Heat gently over low heat, stirring until sugar dissolves completely. Set aside.

Make Mascarpone Cream:

In another saucepan, combine heavy cream and mascarpone.
Warm over medium-low heat, whisking until mascarpone is fully incorporated and mixture is smooth.
Bring to just before boiling point (small bubbles appear around edges), then remove from heat immediately to avoid curdling.

Combine Lemon Syrup and Cream:

Slowly pour warm lemon syrup into mascarpone mixture, whisking briskly to combine smoothly.

Chill Cream:

Divide cream evenly into 6 small bowls or glasses.
Cover with plastic wrap and refrigerate for at least 5 hours, ideally overnight, to set.

Prepare Macerated Raspberries:

In a small saucepan, combine raspberries, vanilla sugar, sugar, and red wine.
Gently heat until raspberries release juice and are nearly submerged (approx. 2 minutes for frozen berries).
Remove raspberries with a slotted spoon into a bowl.
Simmer remaining liquid for about 5 minutes until reduced by half and syrupy.
Pour syrup over raspberries and cool completely. Refrigerate at least 30 minutes.

Serve:

Spoon macerated raspberries and syrup over chilled mascarpone cream just before serving.
Can be enjoyed plain or with crunchy almond biscotti, almond cookies, ladyfingers, or a slice of pound cake.

💡 Tips

Use fresh organic lemons for the best aromatic zest and juice.
Heat mascarpone cream gently to avoid curdling.
Macerate raspberries briefly to keep their shape and add vibrant color.
Let the dessert chill well for perfect texture and flavor melding.

📝 Final Thoughts

This lemon mascarpone dessert with macerated raspberries offers a balance of tangy citrus and sweet wine-soaked berries, perfect for an elegant yet easy-to-make treat that impresses every time.