What is the ultimate experience for a foodie? Making something that your other foodie friends can’t figure out how you did! They won’t be able to figure out how you “browned” the mini Mascarpone cheesecakes, without it melting into a puddle on the shortcake. I’ll explain further during the clip. This simple summer dessert is inspired by three of my favorite desserts…Crème Brulee, Cheesecake, and Strawberry Shortcake. It’s also the perfect excuse to go out and finally get one of those cool culinary blow-torches!
Since the weather is warming up, two things come to mind; what am I going to make with all those sweet berries, and how can I avoid turning on my oven. This dessert is so fast and easy, and looks “cooked” since we are going to “Brulee,” or caramelize, some sugar on top of the Mascarpone. I’m not a big dessert person, but this is my idea of the perfect finish to that early summer dinner. If you can’t find fresh berries, those mixed frozen berries will fill in nicely. Enjoy!
Important Note: one tip I forgot to mention in the clip. It will help if you refrigerate the Mascarpone-topped shortbreads for 15-30 minutes before you burn the sugar on the top. If the cheese is too soft, it may begin to melt as you Brulee the sugar.
1 pint strawberries
1/2 pint blackberry (or any fresh berry)
1/3 cup sugar
juice of half orange
8 oz Mascarpone (Italian cream cheese) or regular cream cheese
1 tsp lemon zest
1/2 tsp sugar
few drops of vanilla
2 shortcakes or plain scones, halved
sugar to Brulee top
Need a Creme Brulee touch? Here is a link for you to check out: