Last week, though, things changed. Inspired by a partially scooped tub of mascarpone still in the fridge from dinner (see this recipe for mint-walnut-gorgonzola pesto), I crafted what may be my new favorite dessert. It's simpler than pie, and rich enough that it left me satiated. Best of all, it's malleable to your tastes and the season.
Here's the basic idea:
- Set out a martini glass (no, not for a drink - but if you need that, set out two glasses!)
- Gather some fruit (in this case, I used a frozen berry medley of blueberries, raspberries, and cherries - set them in the fridge for about an hour to thaw slightly but still retain their shape). Sprinkle with grated orange zest. Add the fruit to the martini glass, about 2/3 full.
- Sweeten some mascarpone (for each serving, softly fold 2 Tbsp of the mascarpone with 1 tsp powdered sugar. For a subtle kick, I also stirred in 1 tsp Grand Marnier. This helped loosen the texture a bit). Dollop the mascarpone atop the fruit.
As I said, this recipe seems easy enough to adapt on a whim - try Kahlua or cognac or Tuaca in the mascarpone. Scoop it over fresh strawberries, peaches - maybe even nutty granola? The possibilities seem endless.
If you come over to my house for dinner this summer, expect this for dessert. BYOC (bring your own chocolate) - if you must!