Limoncello-macerated fruits with mascarpone cream
- Preparation 20 min
- Refrigeration 30 min
- Servings 6
- Freezing I do not suggest
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🍋 The light and elegant dessert that impresses every time
These limoncello-macerated fruits with mascarpone cream are the kind of dessert that turns heads without exhausting you in the kitchen. Juicy blueberries, tangy ground cherries and crunchy pomegranate seeds, all macerated in a mixture of honey, limoncello and lime zest that transforms each fruit into a little freshness bomb. The mascarpone cream, smooth and flavored with vanilla and limoncello, coats everything with elegant sweetness. It’s fresh, it’s light, it’s absolutely delicious. The kind of recipe you pull out for summer dinner endings, sophisticated brunches or simply when you want a dessert that impresses without weighing on the stomach.
🔥 A quick dessert that works miracles
The beauty of this recipe is that it requires barely 20 minutes of preparation and 30 minutes of maceration in the fridge. No cooking, no complicated technique, just fresh ingredients assembled intelligently. Limoncello brings that sunny Italian touch that elevates the fruits, honey softens without weighing down, and mascarpone transforms a simple cream into something truly refined. Served in pretty glasses or small bowls, this dessert instantly becomes a moment of pure summer pleasure.
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🔪 Properly husk the ground cherries
Completely remove the papery husk from ground cherries and rinse the fruits under cold water to remove the natural sticky substance. This step guarantees a pleasant texture and prevents the maceration from becoming bitter. Poorly husked ground cherries can give a slightly unpleasant taste that ruins the dessert’s balance.
🌡️ Macerate for exactly 30 minutes
This duration allows fruits to release just enough juice while keeping their firm texture and freshness. Too short maceration gives fruits little flavor, too long maceration makes them soft and soaks the mascarpone cream at service. It’s the optimal point between flavor and texture.
⏱️ Whisk mascarpone cream until smooth
Whisking well guarantees that mascarpone blends perfectly with cream and that vanilla seeds distribute evenly. Insufficient mixing leaves lumps of mascarpone and an irregular texture that lacks elegance. Taking time to whisk creates that smoothness characteristic of the best Italian desserts.
❄️ Use well-chilled fruits
Room temperature fruits warm the mascarpone cream and make it soften too quickly at service. Keeping fruits in the fridge until maceration time guarantees everything stays fresh and the cream maintains its firm and smooth texture at service.
🔥 Serve immediately after assembly
Mascarpone cream starts absorbing juice from macerated fruits after a few minutes and loses its distinct texture. Assembling just before serving guarantees that perfect contrast between smooth cream and juicy fruits that makes all the charm of this dessert.
Mascarpone cream
- 1 ½ cup (375 ml / 340 g) mascarpone cheese
- ½ cup (125 ml) 15% cream
- 3 tbsp white sugar
- 2 tbsp limoncello
- Zest of ½ lime
- Seeds from 1 vanilla pod, split and scraped
Macerated fruits
- 2 cups (500 ml) blueberries
- 1 cup (250 ml) ground cherries, husked
- ½ cup (125 ml) pomegranate seeds
- 3 tbsp honey
- 2 tbsp limoncello
- Zest of ½ lime
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Preparation
- In a large bowl, add all mascarpone cream ingredients and whisk well to obtain a beautiful smooth consistency. Reserve in the fridge.
- In a large airtight container, add blueberries, ground cherries, pomegranate seeds, honey, limoncello and lime zest. Close the container and shake gently to coat all fruits. Let macerate in the fridge for 30 minutes.
- Divide macerated fruits into 6 small bowls or glasses and generously top with mascarpone cream. Serve immediately.
Yes. Raspberries, strawberries cut into quarters or blackberries work very well. Choose tangy fruits that balance with the sweetness of honey and mascarpone cream for optimal results.
Mascarpone cream can be prepared up to 24 hours in advance and stored in the fridge. Fruits can macerate up to 2 hours maximum before serving. Don’t assemble in advance as the cream absorbs juice and loses its texture.
Absolutely. Grand Marnier, Cointreau or even simple fresh lemon juice work well. Limoncello just brings that characteristic Italian touch that other options don’t quite have.
Split the pod lengthwise with a pointed knife, then scrape the inside with the back of the knife to extract the seeds. Press firmly to recover the maximum fragrant seeds.
Not recommended. Mascarpone cream separates and becomes grainy after freezing, and fruits lose their crunchy texture. This dessert deserves to be prepared and enjoyed fresh the same day.
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