With this dessert, you can wow your guests and thrill your kids without turning your oven on and without a lot of sugar!
I don’t often use the words “rich” and “refreshing” to describe the same item of food, but they both apply here! The fresh berries in each bite are quite refreshing, and the thick creaminess of the cheese is nice and rich.
Mascarpone is a fresh, cow’s milk cheese that you’re most likely to run across in the Italian cake Tiramisu.
When I served this dessert to my four-year old, he said, “it’s like my yogurt with fruits!”
- 15 whole graham crackers
- 3/4 cup melted butter
- 4 tablespoons granulated sugar
- 16 ounces Mascarpone
- 2 tablespoons sour cream
- 1 tablespoon vanilla extract
- 1/8 cup half and half
- 2 1/2 cups fresh berries
Makes 1 large cake, or 8 individual cakes
In a large mixing bowl, break the graham crackers into small pieces, and use a big wooden spoon to help mash them into even smaller crumbs. (If you prefer a finer crust, use a food processor to grind the crackers.) Add the melted butter, 1 tablespoon of the sugar, and mix. Gently press the graham crackers into a pie plate, or eight, four ounce ramekins, to make the crust. Put these in the refrigerator while you make the rest of the dessert.
In a large mixing bowl, combine the Mascarpone with the sour cream, remaining 3 tablespoons of sugar, vanilla, and half and half. If you’re using strawberries, cut them into small pieces. Fold the berries into the cheese mixture. Remove the crust from the refrigerator and fill it with the fruit and cheese mixture.
A couple more suggestions:
If you’re gluten free, use “Smoreables” instead. They are gluten-free graham crackers available at Whole Foods.
Use berries that are in season. I love this with strawberries!