Baked mascarpone with roasted cherries is a healthier and easier version of creme brûlée with a gorgeously decadent creamy custard but without the hassles of making a custard. It’s the easiest dessert you’ll ever make!
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Baked mascarpone is a cheat’s version of creme brûlée with the added bonus of less washing up. With just a handful of ingredients you are barely thirty minutes away from a very impressive dessert.
It’s a one bowl affair and all you’ll need is an electric whisk or a bit of elbow grease -it’ll depends what sort of day you’re having!
With any cheat’s version there’s a trade off so there’s no caramelised sugar to smash ?
But did I mention the fruit is roasted in pomegranate molasses?
So you get intense fruitiness with a sweet and sticky juice instead.
I’m happy with the trade off ?
Now obviously cherries may not be in season as you read this but there’s no need to miss out as strawberries, blueberries, blackberries and raspberries will all work. Roasted rhubarb and ginger would be excellent too.
You could also:
- replace the orange zest with lemon zest
- add 1/2 tsp of orange blossom or rose blossom water to the mascarpone cream as you’re whipping it up
- add the seeds from a vanilla pod for the ultimate cheats brûlée
- grill or roast the fruit
This is a great make ahead recipe – in fact you could easily make it two days before you need it but don’t be surprised if it doesn’t last that long in the fridge.
When I served this to Rich his verdict was ‘Well that’s a bit of a cheeky dessert!’
He summed it up perfectly.
It is cheeky – first you get a spoonful of creamy orange scented custard and then the sweetness of the roasted fruit comes through and then you get just a hint of the pomegranate molasses.
Perfect!
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Baked mascarpone with roasted cherries
A healthier and easier version of creme brûlée with a gorgeously decadent creamy custard but without the hassles of making a custard. It’s the easiest dessert you’ll ever make!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
Baked mascarpone
-
1
tsp
cornflour -
500
g
mascarpone {Note 1} -
2
medium sized egg yolks
beaten -
2
tbsp
maple syrup/ honey/ brown rice syrup - zest of 1/2 orange
Roasted fruit
-
300
g
cherries – before pips removed -
2
tbsp
pomegranate molasses
Instructions
-
Heat oven to 150C/ 130C fan/ 300F and boil the kettle.
-
In a bowl beat the cornflour into the mascarpone and use a tablespoon of yolk to help loosen it. Beat in remaining ingredients.
-
Spoon the cream into four 125ml / 1/2 cup ramekins and smooth the tops.
-
Place in a deep roasting tin, add just boiled water to come halfway up the sides of the ramekins and bake for 30 minutes until slightly golden and puffed but still a little wobbly.
-
Remove from the water and leave to cool and set.
-
Whilst the pots are in the oven line a tray with baking paper, pip the cherries and stir through the pomegranate molasses. When the pots come out of the oven pop in the cherry mixture for 10 -15 minutes until they are darker in colour and nice and juicy. Remove and leave to cool.
Recipe Notes
{Note 1} my mascarpone came in a 550g pot so I used it all up – no need to have 50g of mascarpone going to waste!
Do you have a favourite ‘cheeky’ dessert? Have you tried baked mascarpone before?
P.S Pop the eggs whites in the freezer I’ll be back with a recipe in a couple of weeks to use them up. And it doesn’t involve meringues, macaroons or egg white omelettes. Any guesses?!
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