Berry Compote
This cool summer dessert is a simple way to eat summer berries. Top with your favorite granola and a bit of creme fraîche, or spoon it over pound cake.
A layered dessert is perfect for Fourth of July celebrations or any big summer gathering. This is not a gelatin dessert like many traditional British trifles, rather it is a layer of cookies to soak up the juice from the fresh fruit layer, then is topped with mascarpone cheese and locally made lemon curd. If you haven’t tried it, The Blakemore Company makes lemon curd hand-made from scratch in Chapel Hill.
Ingredients
- 2 cups (12 ounces) fresh blueberries
- 2 cups (9 ounces) fresh raspberries
- 2 cups (12 ounces) fresh blackberries
- 1⅓ cup powdered sugar
- ¼ cup water
- Juice from 1 lemon
- ¼ teaspoon lemon zest
- 2 8 ounce containers mascarpone cheese
- ½ cup heavy whipping cream (Maple View Dairy)
- 1 8 ounce jar lemon curd (The Blakemore Company)
- 7 ounces ladyfingers
Preparation
Berries: Combine berries, powdered sugar, and water in a large saucepan. Stir and heat until simmering. Reduce heat to medium and cook until the berries are soft, but intact. Stir in lemon juice. Chill for 4 hours up to overnight.
Mascarpone Layer: Use an electric mixer to beat mascarpone cheese and whipping cream until smooth. Stir in the lemon curd.
Place ladyfingers in the bottom of a 9x13 dish. Cut cookies to fit so the entire bottom of the dish is covered. Pour the cooled berries over the ladyfingers. Then spoon the mascarpone cheese on the berries and gently spread to cover. Chill at least 6 hours. Best when made the day before you serve. Keep chilled.
Serves 12
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