Arctic Symphony – A Nordic Snack
About This Recipe
A layered Nordic berry dessert with blueberries, raspberries, strawberries, and cloudberry compote topped with a honey-sweetened mascarpone cream folded with toasted almond flour.
This dessert is inspired by the Nordic countries' abundance of berries and the use of traditional ingredients like cloudberry compote and almond flour.
Ingredients
- 1 1/2 cup blueberries, fresh or frozen
- 5 fl oz cloudberry compote, store-bought or homemade
- 3/4 cup raspberries, fresh
- 3/4 cup strawberries, fresh
- 7 oz mascarpone cheese
- 4 tbsp honey
- 4 tbsp almond flour
- 3/4 cup heavy cream
- 1 tsp vanilla extract
- pinch salt
- fresh mint leaves, for garnish
Instructions
- 1
In a large bowl, mix mascarpone cheese with honey until smooth and creamy. Set aside.
- 2
Lightly toast almond flour in a pan over medium heat for 3 minutes or until fragrant and golden brown. Allow to cool.
- 3
Fold toasted almond flour into the mascarpone mixture. Whip heavy cream, vanilla extract, and pinch of salt to soft peaks. Gently fold this into the mascarpone-almond mixture until thoroughly combined.
- 4
In a trifle dish or individual glasses, layer blueberries, raspberries, strawberries, and cloudberry compote, finishing with a generous dollop of the mascarpone cream on top.
- 5
Garnish with fresh mint leaves, and serve chilled.
Chef's Notes
Adjust sweetness levels to personal preference by adding more honey if needed.