Mascarpone and blueberries again! It may seem like I’m obsessed with blueberries. J They are fast and they are an especially good forest fruit dessert. And if you don’t have much time, this is the perfect choice. If you don’t consume milk products or you’re vegan, you can use to vegan mascarpone, which I have seen in stores.
- 1 cup blueberries
- 1 cup raspberries
- 500g mascarpone
- Sugar (substitute malple syrup or another sweetener)
- Whipping Cream Stabilizer
- Gluten free cookies (I used one piece of chocolate cake)
Set aside some of the of blueberies and raspberies and put the rest in the food processor and mix until smooth. Add the sweetener as you like it.
Place mascarpone in a bowl and use an electric mixer whip the mascarpone for one minute. Add the fruit sauce and mix it in little at a time until it is thoroughly incorporated. If it is not sweet enough you can continue to add sugar or sweetener at this time. Now add whipping cream stabilizer and mix it for 1 minute.
Take your favorite gluten free cookies and break them into small pieces.
Add a layer of gluten free cookies to the bottom of a dessert cup. Top the cookies with mascarpone and repeat the layers. Top with blueberries, raspberries and mint leaves.
