It has been a rainy and somewhat all over the place summer for us in Ontario. But despite some glum clouds and heatwaves, the fruit has been exceptional this year! So to bring a little bit of the remaining sunshine to you, I give you an absolutely incredible, scoopable raspberry and peach mascarpone dessert, perfect for summer!
This dessert, despite looking like a tart is actually a scoopable wonder! It looks absolutely beautiful in a pie baker, or wine glasses, or little ramekins for individual portions.
You can make a traditional tart shell for it, but the crumble that this gives is much more satisfying in my opinion.
The secret to this dessert is all in the fruit. The mascarpone base is so versatile, it’ll work with almost anything. You can sub the fruits for any berries of your choice. I would suggest sticking with something tart vs. too sweet, as the tartness helps balance the sweet creamy base of the marscapone.
Isn’t it just gorgeous? It’s so simple to dress up with a variety of berries, an apple cinnamon variation, or rose syrup! Since it’s peach season here, I just went wild with those for this time.
So without further adieu allow me to give you some pointers on the recipe before you jump right into it.
First thing, is give yourself an hour time ahead to chill this bad boy in the fridge, that way it sets really nicely and fights off that summer heat.
Second, make sure to remove any stems or pits from your fruit. You want to wash everything well and feel free to get creative with how you lay them all out!
Lastly, don’t be afraid to get messy with this one! This dessert is SO forgiving visually. I didn’t have even sized raspberries, and my peaches were roughly sliced, but it still looks absolutely jaw-dropping gorgeous.
Wild Raspberry & Peach Mascarpone Dessert
Ingredients
- 3/4 cup graham crumbs
- 3/4 cup ground almonds (for allergy-free version, use graham instead)
- 7 tbsp melted butter
- 1 tbsp peanut butter (omit if allergic)
- 1 tub mascarpone
- 1/2 cup whipping cream
- 5 tbsp icing sugar (add more to taste)
- 2 tbsp vanilla
- 1 pint wild raspberries (can use regular raspberries)
- 1 peach (sliced)
- 2 tbsp honey (garnish as a drizzle)
- 1 sprig mint (garnish)
Instructions
- Combine graham crumbs, ground almonds, peanut butter, and melted butter, continue to mix until crumbs look slightly moistened. Texture should still be crumbly, but stick together when pressed down by a spoon. If too mushy, add graham crumbs. If too sandy, add more butter.
- Spread the crumb mixture into a tart dish and using a measuring cup/small flat bowl press around into the edges. Set aside.
- Whip the whipping cream for 2-3 minutes, before combining with the rest of the ingredients (mascarpone, sugar, and vanilla). Mix until well combined.
- Spread the mascarpone mixture into the crumb shell gently, and smooth out a little with a spoon (it's okay if it's not perfectly even).
- Set to chill in the fridge for at least 1 hour.
- In meantime, slice peaches and rinse and allow raspberries to drip off excess water on a paper towel. Be gentle as they are very tender.
- Assemble by layering peaches, raspberries, and mint.
- Drizzle some honey and enjoy!
