Lemon Cream and Berry Delight

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For Ben’s birthday I made Peanut Butter Pie –  no baking, no heating up the kitchen.  For Joe’s birthday last week we enjoyed another cool sweet for the birthday “cake.”  I found a recipe for this layered dessert in the most recent Food and Wine magazine, titled Lemony Layered Cheesecake.  It does have mascarpone cheese, but is more light and fluffy than any cheesecake . It looks complicated and would certainly be elegant enough to grace a table for guests, but by some clever application of plastic wrap, it turns out like magic  Oh yes,  it is absolutely delicious!  This combination works well especially when berries are in season, but other combinations are great, too..  Try using the  cream paired with raspberry preserves spread between layers of chocolate wafer cookies, or mix apple butter with the mascarpone, layer with ginger snaps, and sprinkle with minced crystallized ginger.

Lemon Cream and Berry Delight

1 1/2 cups mascarpone cheese

1 cup heavy cream

1 cup homemade*  or purchased lemon curd

1/8 teaspoon sea salt

20 whole graham crackers

Berries for topping’- blueberries, raspberries, or strawberries

Line a 9X5 inch loaf pan (I used pyrex) with plastic wrap, leaving 5 or  inch overhang on all sides. In bowl of electric mixer, combine mascarpone and cream and beat on medium speed until smooth and beginning to be firm . Don’t over beat.  Fold in lemon curd and 1/8 teaspoon sea salt.

Spread a thin layer of lemon cream over the bottom of plastic wrapped pan. Arrange a layer of single graham crackers on top of this, breaking some to cover.  Repeat the layers of cream and graham crackers 5 or 6 times until you have just enough cream to spread on top.. Wrap the dessert with overhanging plastic wrap and refrigerate overnight.

When ready to serve, remove from refrigerator, unwrap top pieces of plastic wrap, place flat serving dish on top and invert pan.  Remove all plastic wrap, decorate with berries as you wish, and serve, adding berries alongside.

*see my recipe for lemon curd in a November 3, 2011 post

 

Dutch Baby

Favorite breakfasts at the Parker house may include different dishes according to which family member is asked. But this easy to make and bake pancake is on everybody’s list! It is also one of my favorites to make for holidays and house guests, so it was previously featured on my blog www.mappingsforthismorning.blogspot.com  when I made it for a Fourth of July breakfast!

A Dutch Baby is a puffed pancake with blueberries, rasperries, and strawberries. We enjoy a variety of pancakes of various origins, but this is voted family favorite. Nearly 25 years ago, our friends Bob and Dorothy Thomas made one for a dessert. Once I tasted it, I hastily scribbled the bones of the recipe on a torn piece of paper, which is still the one I pull out when I get ready to make it. Even though I know the simple ingredients and preparation by heart, I like to connect with the memories by handling this tattered little note. It may be simple, but because it rises and puffs and is always beautiful with any assortment of fresh fruit, it is a great way to make guests feel special, whether served at breakfast, brunch, or a lovely dinner dessert.

1/3 cup butter
4 eggs
1 cup milk
1 cup flour

Begin heating oven to 425 degrees. Put butter into an 8 inch round iron skillet and place in oven. While butter is melting, put eggs, milk, and flour into blender jar and mix throughly. Take hot skillet out of oven and pour batter directly into melted butter. Do not stir. Place back into oven for about 20 minutes, or until puffed and browned. I cut it into fourths and top with fresh berries or peaches and sprinkle lightly with powdered sugar. If you wish, add a dollop if whipped cream. Garnish with a sprig of mint.
Optional: Add vanilla or a dash of nutmeg for flavor. We like it plain.