Berry Jelly with Mascarpone

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(serves 8)
For the Jelly

  • 600g fresh strawberries & raspberries
  • 500g strawberry juice
  • 6 sheets leaf gelatine (12g)
  • 50-60g sugar

For the Mascarpone Cream

  • 500g mascarpone
  • 150ml cream
  • 1 vanilla bean
  • 50g icing sugar
  • 10ml marsala wine
  • 3 gelatine sheets (6g)


For the Jelly

Line a 1½ litre loaf mould with cling film. Soak the gelatine in water. Cut the strawberries & place half the berries in the bottom of the mould. Heat some of the juice & sugar & add the gelatine, then add the remaining juice. Allow to cool. Pour half over the berries and allow to set.

For the Mascarpone Cream

Soak the gelatine. Heat the cream & scraped vanilla bean then add the gelatine to dissolve. Allow to cool. Combine the sugar, mascarpone & marsala. Add the cream & mix together, pour over the set jelly. Allow to set. Scatter over the remaining berries and pour over the jelly & allow to set over night. Turn out onto a serving plate, slice & serve with fresh berries.