Starlit Berry Delight – Italian Frozen Treat for Vegetarians

Allergens

Eggs, Dairy

Ingredients

• 1 1/2 cups fresh mixed berries (strawberries, raspberries, and blueberries)
• 1 cup heavy cream
• 8 oz mascarpone cheese
• 1/3 cup powdered sugar
• Zest of 1 lemon
• 6 large eggs, separated
• 1/2 cup granulated sugar
• 1 cup all
• purpose flour
• 2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and lightly flour an 8 inch round cake pan, then line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another large bowl, beat the egg yolks and granulated sugar until pale and thickened. Stir in the lemon zest. Gently fold in the dry ingredients until just combined.
4. In a separate bowl, whisk together the heavy cream and mascarpone cheese until smooth. Fold this mixture into the egg yolk batter.
5. In another bowl, beat the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the batter.
6. Pour the batter into the prepared cake pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
7. In a bowl, whisk together the heavy cream, powdered sugar, and lemon zest until soft peaks form. Fold in half of the mixed berries.
8. To assemble, place a layer of the whipped cream mixture on top of the cooled cake, followed by another layer of the remaining mixed berries. Chill for at least 4 hours or overnight.
9. To serve, slice the cake into wedges and enjoy under the starlit sky!

Chef’s Insight

The cake can be prepared one day ahead; just keep it chilled until ready to assemble.

Notes

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