Cherry mascarpone mousse

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 8
Servings 1
Minutes 15


Serving Change
  • 450
    black cherries (or youngberries)
  • 140
    castor sugar
  • 2
    egg whites
  • 250
    mascarpone cheese
  • 125
    double cream
  • 100
    black cherries with leaves
  • icing sugar to dust


Place the black cherries in a pan with 15 ml of the castor sugar and gently heat until the juices start to run.
Simmer for five minutes until the berries have softened.
Press through a sieve into a bowl and leave to cool.
Place the egg whites in a clean bowl with the remaining castor sugar and set over a pan of simmering water.
Whisk until soft peaks form and the meringue is soft and marshmallow-like.
This will take at least three minutes.
Remove the mixture from the heat and whisk for two minutes.
In a bowl, stir the mascarpone cheese with a wooden spoon to soften, then beat in the purée.
Fold in half the meringue, cutting through the mixture, then fold in the rest.
Turn into the serving and chill for one hour.
Just before serving, whip the cream until it just holds its shape, then spoon it over the mousse.
Scatter the cherries, complete with leaves, on top and dust with icing sugar.

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