Desserts And Sides Recipe

Prepare berries

If using fresh strawberries, hull and quarter them so pieces are similar size to other berries. Measure 3 cups total mixed berries.

In a medium saucepan over medium heat combine the berries, 1 tablespoon granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 2 tablespoons water. Stir to distribute ingredients.

Bring mixture to a gentle simmer. Cook, stirring occasionally, 4–6 minutes until some berries break down and juices release but some whole berries remain for texture.

Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering berry mixture and cook 1 minute more until compote thickens slightly.

Remove from heat and stir in 1 teaspoon vanilla extract. Taste and adjust sweetness with up to 1 more tablespoon sugar if desired. Let cool slightly while you prepare other components; compote will thicken further as it cools.

Place 8 ounces mascarpone in a bowl. Add 1 tablespoon heavy cream, 2 teaspoons powdered sugar, 1 teaspoon vanilla extract and 1/2 teaspoon finely grated lemon zest (optional).

Using a whisk or small electric mixer on low speed, gently beat until smooth and spreadable, 20–30 seconds. Avoid overbeating to prevent mascarpone from becoming grainy or runny. Taste and adjust sweetness if desired.

In a small nonstick skillet, melt 1 tablespoon butter over medium heat. Add 3/4 cup sliced almonds, 1 teaspoon brown sugar and a pinch (about 1/4 teaspoon) of salt.

Toast, stirring frequently, 3–5 minutes until almonds are golden and fragrant. Watch closely to prevent burning. Remove from heat and transfer to a plate to cool.

If serving with cookies or cake, place individual shortbread cookies or slices of pound cake on serving plates (about 1 piece or slice per serving).

Spoon about 1 to 2 tablespoons of mascarpone onto each cookie or cake slice (or 2–3 tablespoons into small dessert bowls if serving alone). Spread slightly to create a base.

Top mascarpone with 3 to 4 tablespoons warm berry compote per serving. If compote has cooled and thickened, gently rewarm a few seconds in the microwave or on the stovetop until pourable but not boiling.

Sprinkle toasted almond topping evenly over the compote, about 1 tablespoon per serving.

Garnish with a fresh mint leaf and a light dusting of powdered sugar if desired. Serve immediately while compote is warm for best contrast of temperatures.