Supper Club IV: First Dessert
"Life is short, eat dessert first." This is sound advice indeed, but I had trouble deciding exactly which dessert should lead off my fourth supper club. Somewhere along the way I thought of having some kind of whipped cream dessert, but that seemed overly simplistic. My sister tigerlily_blue suggested punching it up with marscarpone and helpfully suggested this recipe.
Whipped Marscapone with Fresh Berries
Adapted from the Smitten Kitchen blog
You'll note that the blog entry is actually for a cake. I used only the topping recipe:
1/2 cup mascarpone cheese
1/2 cup (118 grams) chilled heavy or whipping cream
2 tablespoons (25 grams) granulated sugar
1/4 teaspoon vanilla extract
As quoted on the site: Whip mascarpone, cream, sugar and vanilla together until soft peaks form - don’t overwhip. Of course, I have no idea what they meant by soft peaks, and I'm not sure how know if you've overwhipped. I just ran the whisk through it until it looked done. I also wasn't quite sure how many servings this would make, so I tripled the recipe and then some.
Lacking cake, I needed something to use the topping with. I bought a wide assortment of fresh blueberries, raspberries and blackberries. After rinsing them, I dumped them in the bowl of topping and mixed everything up. I then took fifteen plastic cups and filled each one 2/3 full. This used 95% of the topping; I consumed the rest in the name of quality control. I placed a few extra berries on top of each cup and popped everything into the fridge around 3pm. When it was time to eat I enlisted some volunteers to carry the plastic cups out to the table.
While everybody I was eating, I was prepping appetizers...
Whipped Marscapone with Fresh Berries
Adapted from the Smitten Kitchen blog
You'll note that the blog entry is actually for a cake. I used only the topping recipe:
1/2 cup mascarpone cheese
1/2 cup (118 grams) chilled heavy or whipping cream
2 tablespoons (25 grams) granulated sugar
1/4 teaspoon vanilla extract
As quoted on the site: Whip mascarpone, cream, sugar and vanilla together until soft peaks form - don’t overwhip. Of course, I have no idea what they meant by soft peaks, and I'm not sure how know if you've overwhipped. I just ran the whisk through it until it looked done. I also wasn't quite sure how many servings this would make, so I tripled the recipe and then some.
Lacking cake, I needed something to use the topping with. I bought a wide assortment of fresh blueberries, raspberries and blackberries. After rinsing them, I dumped them in the bowl of topping and mixed everything up. I then took fifteen plastic cups and filled each one 2/3 full. This used 95% of the topping; I consumed the rest in the name of quality control. I placed a few extra berries on top of each cup and popped everything into the fridge around 3pm. When it was time to eat I enlisted some volunteers to carry the plastic cups out to the table.
While everybody I was eating, I was prepping appetizers...