Ingredients Jump to Instructions ↓

  1. 1 1/2 cups raspberries, rinsed and patted dry

  2. 1 cup blueberries, rinsed and patted dry

  3. 1 cup strawberries, rinsed, patted dry, hulled, and quartered

  4. 2 tablespoons granulated sugar

  5. 1/2 cup plus 3 tablespoons Chambord or other raspberry-flavored liqueur or ruby port

  6. Raspberry Coulis

  7. 2 cups heavy cream

  8. 1/2 cup confectionersí sugar

  9. 1 pound mascarpone

  10. Eight 1/2-inch-thick slices Pound Cake, (about half of the cake)

  11. Fresh mint sprigs, for garnish

Instructions Jump to Ingredients ↑

  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. Whip the heavy cream in a large bowl with an electric mixer on high speed or a whisk until it thickens and almost doubles in volume. Add 1/4 cup of the confectioners' sugar and 1 tablespoon of the Chambord and whip until stiff peaks form. In a medium bowl, whip the mascarpone with the remaining 1/4 cup confectioners' sugar with an electric mixer on low speed until smooth. Fold in half of the whipped cream. Spread half the pound cake slices in the bottom of a deep 6 x 9-inch pan. Drizzle the remaining 1/4 cup Chambord over the cake and cover with half of the berry mixture. Cover the berries with half of the mascarpone cream, gently spreading it into a smooth layer with a rubber spatula. Repeat with the remaining ingredients and top with a smooth layer of the remaining whipped cream. Cover tightly with plastic wrap. Refrigerate for at least 2 hours, and up to 1 1/2 days. Spoon into bowls and garnish with the mint sprigs. Serve with the remaining raspberry coulis spooned over each serving or passed on the side.

  2. Yield : 6 to 8 servings


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