Summer Berries with Whipped Mascarpone Cream

A few weeks ago, I set out to make a huge pavlova topped with summer berries. When the meringue didn’t turn out (those things are so finnicky!) I was faced with a dilemma: serve berries plain for dessert or try to whip something up with what I had? I decided to try to modify the recipe so that we were still able to enjoy a dessert that I had put together, but one that was simple and delicious. That is when I came up with this dessert: Summer Berries with Whipped Mascarpone Cream. While I am usually averse to adding herbs to sweet things, tarragon has totally changed my mind. It adds a nice herbaceous flavour without overpowering the berries, and the lemon zest really brings out all of the flavours. This is such a great dessert to serve during the summer, when berries are plentiful and the nights are long. I hope you have a fabulous weekend, and make sure to check back tomorrow for my weekend links! Photos by Christie Graham Photography

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Summer Berries with Whipped Mascarpone Cream
Serves 4

1 pint of strawberries, cut up evenly
1 pint of raspberries
1 tsp lemon zest
1 tsp tarragon (removed from stem)
1/2 tsp brown sugar
1/2 cup mascarpone cheese
1/2 cup whipping cream
1 tsp vanilla extract
1 tsp lemon zest

1) Add strawberries, lemon zest, tarragon, and brown sugar to bowl. Let sit for at least half an hour.
2) Meanwhile, add all other ingredients and whip until peaks form.
3) When ready to serve dessert, divide the berries equally among 4 bowls. Top with a dollop of whipped mascarpone. Serve immediately.

Happy Friday!

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