Blackberry Mascarpone

Pastry recipe

Serves for 10 glasses

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Blackberry Mascarpone
 Fabrice Chalaye

Fabrice Chalaye

Passionate about cooking and pastry since early childhood, Fabrice Chalaye gets his NVQ in Cooking in part-time at M. Chartron’s restaurant in Saint Donat and then his HND in 2002. In 2003, he set ...
  1. Blackberry Mascarpone


    • Cream 35% fat - 188g
    • Mascarpone - 94g
    • Caster sugar - 50g
    • Egg yolk - 38g
    • Gelatine (sheet) - 1
    • Vanilla pod - 1
    • Praline
    • Speculoos
    • Hazelnut
    • Blackberries
    • Blueberries

    Heat the cream, soak the gelatin in cold water until soft. Mix the egg yolks with the sugar and vanilla, add the hot cream and cook at 83°C for a few seconds whisking vigorously. After cooking, set aside in another bowl and add the softened gelatin.
    Add the mascarpone and the blackberry purée and mix well.
    Place the crushed praline and speculoos crumble at the bottom of a ramekin. Spread over the blackberry mascarpone mixture, then garnish with fresh blackberries and blueberries, and crushed roasted hazelnuts.

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