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Blueberry Shortcake with Homemade Mascarpone Recipe

   
 

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     Blueberry Shortcake with Homemade Mascarpone

Category   Desserts - Breads
Sub Category   None

Ingredients
1 box of puff pastry
3 cups of blueberries
Sugar increments are in directions
2 tbsp. of lemon juice
1 8oz container of cold Mascarpone cheese
1/3 cup cold heavy whipping cream
 

Instructions
Puff pastry Place your pastry on an ungreased cookie sheet and bake according to package instructions. If you want a more golden, shiny top brush with egg wash and sprinkle with sugar. Blueberry Sauce In a small sauce pan add 2 cups of your blackberries with 2 tsp. sugar and your lemon juice. Cook until boiling then lower the heat to a simmer. Cook the blueberries until they are completely broken down and you have a smooth sauce. If the sauce is thick, add a few drops of water until it is the right consistency. Sugared Blueberries While your sauce is cooking add 3 teaspoons of sugar to a small bowl and add the remaining blueberries, toss to coat. Cover bowl and let them sit while the sauce finishes cooking. Mascarpone Whipped Cream Add your whipping cream and cheese into a small bowl. Using a mixer beat on high for 3 to 5 minutes or until soft peaks form. How to assemble Spoon a little of the blueberry sauce on your puff pastry.
Scoop on some of the mascarpone whipped cream. Top with more sauce and then spoon on some sugared blueberries for a garnish. If you want you can also toast some almonds to sprinkle on top, but this is completely optional.


Originally Submitted
7/10/2013





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