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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Emeril demonstrated making this dessert on Good Morning America. It looked so good I couldn't wait to try it. I thought it would benefit from adding more fruit-he only called for 1 cup of strawberries. It was awesome. This can easily be halved for 4 generous servings. I highly recommend this dessert if you are looking for a fabulous way to serve the berries of the season! Ingredients:
1 1/2 cups raspberries, rinsed and patted dry |
1 cup blueberries, rinsed and patted dry |
3 cups strawberries, rinsed, patted dry, hulled and quartered |
2 tablespoons granulated sugar |
11 tablespoons chambord raspberry liquor or 11 tablespoons other raspberry liqueur or 11 tablespoons ruby port |
2 cups heavy cream |
1/2 cup confectioners' sugar |
1 lb mascarpone cheese |
1 lb cake, sliced into 8 1/2 inch thick slices |
fresh mint sprig, for garnish |
2 cups raspberries, rinsed |
3/4 cup simple syrup (recipe on recipezaar) |
1 1/2 tablespoons fresh lemon juice |
1/2 tablespoon cornstarch |
Directions:
1. Gently stir the raspberries, blueberries and strawberries in a bowl with the granulated sugar, 2 tablespoons of the Chambord, and 1/2 cup of the raspberry coulis.
2. Whip the heavy cream in a large bowl with an electric mixer on high speed until it thickens and almost doubles in volume.
3. Add 1/4 cup of the confectioners' sugar and 1 tablespoon of the Chambord and whip until stiff peaks form.
4. In a medium bowl, whip the mascarpone with the remaining 1/4 cup confectioners' sugar with electric mixer on low speed until smooth.
5. Fold in half of the whipped cream.
6. Spread half the pound cake slices in the bottom of a 9x13-inch glass dish.
7. Drizzle the remaining 1/4 cup Chambord over the cake and cover with half of the berry mixture.
8. Cover the berries with half of mascarpone cream, gently spreading it into a smooth layer.
9. Now spread the other half of the pound cake slices on top of that layer and repeat adding the other 1/4 cup of Chambord, the other half of the berry mixture, and the other half of the mascarpone cream.
10. Cover tightly with plastic wrap.
11. Refrigerate for at least 2 hours and up to 1 and 1/2 days.
12. To serve, spoon into bowls and garnish with remaining whipped cream and mint sprigs.
13. Serve with remaining raspberry coulis spooned over each serving or passed on the side.
14. For Raspberry Coulis: Bring the raspberries, syrup and lemon juice to a simmer in a medium saucepan over low heat.
15. Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
16. Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
17. Pour into the simmering raspberry mixture.
18. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
19. Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds.
20. Cool completely, then cover and refrigerate until ready to use.
21. (Freeze any leftover coulis in a plastic container for up to one month).
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