Fruit Cream Recipe

Wash and cut

Rinse all fruit under cold water and drain. Hull and quarter the strawberries, peel and dice the kiwi and mango, and slice the banana if using. Place strawberries, blueberries, kiwi, and mango in a bowl and gently toss to combine.

If you prefer a slightly syrupy fruit mix, toss the diced mango and strawberries with 1 tablespoon honey or maple syrup and let sit for 10 minutes to macerate. Reserve the banana to add just before serving to avoid browning.

Whip cream

Chill a mixing bowl and whisk (or beaters) in the refrigerator for 10 minutes if possible. Pour the heavy cream into the chilled bowl and whisk on medium-high speed until soft peaks form (about 2–3 minutes).

Combine mascarpone and yogurt

In a separate bowl, gently stir the mascarpone and Greek yogurt together until smooth. Add the powdered sugar, vanilla extract, lemon zest, and lemon juice; mix until fully incorporated and smooth.

Fold the whipped cream into the mascarpone-yogurt mixture in two additions: gently fold the first half until incorporated to lighten the base, then fold the second half until uniform. Taste and add up to 1 tablespoon honey or maple syrup if you want extra sweetness; mix gently.

Combine fruit and cream

Fold two-thirds of the mixed fruit into the cream base using a rubber spatula so fruit is evenly distributed but not crushed. Reserve one-third of the fruit for topping and garnish.

Spoon the fruit cream into serving bowls or glasses (about 4-6 small portions depending on serving size). Top each serving with the reserved fruit, sliced banana if using, and sprinkle with toasted sliced almonds or chopped pistachios. Garnish with fresh mint leaves.

For best texture, chill assembled servings for 15–30 minutes before serving, or serve immediately. If chilling longer than 30 minutes, add banana and toasted nuts right before serving to maintain texture.

Heat a small skillet over medium heat, add the sliced almonds or chopped pistachios, and toast, stirring constantly, until fragrant and lightly golden (2–3 minutes). Remove from heat and cool before sprinkling on the cream.