Blueberries with Limoncello Mascarpone Cream

With Christmas just around the corner, it’s difficult maintaining a reasonable diet and this recipe will definitely push those holiday diet woes to the limit! That being said, this is an ultra easy dish to prepare, eye appealing and so delicious to consume! You can make your own limoncello or buy the commercial version. Limoncello is a national drink of Italy. It is served either before a meal to cleanse the palate, or as a light and refreshing after dinner beverage. It is made from fermented lemons, which are steeped in a mixture of sugar and alcohol for at least 20 days. It is believed that the best limoncello comes from the Amalfi Coast. The region’s unique soil leads to the finest quality lemons, which are sweet and citrusy, with a slight trace of sourness. The lemons of the Amalfi coast also have very few seeds, minimizing the bitterness, while the pulp is so rich with flavor that you can smell the sweetness through its skin.

Serves 4
recipe from Ultimate Italian

1/3 cup mascarpone cheese
1/4 cup whipping cream
3 tablespoons sugar
2 tablespoons Limoncello
1/4 cup orange marmalade, melted and slightly cooled
3 cups blueberries

For mascarpone cream: In a medium bowl, combine mascarpone cheese, whipping cream, sugar and 1 tablespoon of Limoncello. Beat with an electric mixer on low to medium speed until mixture is smooth and slightly thickened. In another medium bowl, combine orange marmalade and the remaining 1 tablespoon Limoncello. Add blueberries and gently toss to coat. Divide blueberry mixture among four dessert dishes. Serve with mascarpone cream.

The Culinary Chase’s Note: Heaven in a dish! I omitted the whipping cream and added a bit more Limoncello to the mascarpone…….delicious! To serve Limoncello on its own, place cordial glasses in the freezer to chill and serve limoncello in the frozen glasses. I keep my Limoncello in the freezer so it’s always cold! When I was making this, I thought of my friend, Alison, whom I’m sure will enjoy it!