Dessert Recipes: Mixed Berry Shortcake with Mascarpone Whipped Cream

Here's one of the best quick & easy dessert recipes out of the online cookbook of cakes, pies, cupcakes, tarts, cheesecakes, brownies, cookies. It's the exclamation point on dinner recipes.

Dessert doesn't have to be elaborate to compliment your main meal entree. Even a simple last bite like a fruit compote or a pudding recipe topped with whipped cream can make a wonderful last-statement sweet.

Consider your dinner recipe and what dessert recipe goes well to make a balanced taste. Avoid heavy or spicy dishes back to back. Balance rich dishes with simple ones. Don't serve too many spicy foods in one meal. Don't serve successive sweet dishes, such as chicken basted with currant jelly, mixed fruit salad and strawberry trifle dessert recipe.

As the final dish, you want to serve dessert properly. Set out the dessert fork or spoon when you first set the table. Choose the "dessert container," such as a small plate or glass stemware, once you decide what dessert you will prepare so you can visualize how your final presentation will appeal to the eye. For example, set crystal stemware on a crystal dish with a stem of mint leaves.

Easy Dessert: Mixed Berry Shortcake with Mascarpone Whipped Cream
Serves: 6

1 6-piece package dessert shells
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1/2 cup fresh blueberries
3/4 cup mascarpone whipped cream
Fresh mint for garnish

Look for dessert shells in the bakery section of your grocery store, or substitute puffed pastry.

Prepare whipped cream recipe as directed below. Mix berries in a large bowl, tossing gently to combine them. Arrange dessert shells on a plate or platter and top each with approximately 1/4 cup of mixed berries. Top berries with 2 tablespoons of fresh whipped cream and garnish with fresh mint, if desired.

Mascarpone Whipped Cream
1 cup heavy whipping cream
3 tablespoons sugar
3 tablespoons mascarpone cheese

Place a metal mixing bowl (or the bowl to your stand mixer) and a metal whisk (or whisk attachment) into the freezer for 10-15 minutes. Remove the bowl and whisk once its chilled and attach the whisk to your mixer.

Just before you’re ready to use it, take the whipping cream and mascarpone cheese out of the refrigerator – it should still be very cold when you pour it into the bowl. Add the cream, then the sugar into the mixing bowl and whisk until the cream reaches stiff peaks.

Note: The cream should be stiff, like hair gel, and it shouldn't drip from the whisk when held upright.

Store any unused cream in an airtight container for up to seven days.

I'm Alexandria Marx, the Yum Expert and everyday home kitchen cook blogging about family friendly foods from around the world that are easy to make, nutritious, decadent and delicious. Wife, mother, diabetic. If you enjoyed this post, please tweet your friends and followers. Thanks.