Blackberry Mascarpone Whipped Cream

• 8 oz mascarpone cheese
• 8 oz cream cheese
• ¼ c confectioner’s sugar
• 2 tsp vanilla extract
• Zest from ½ lemon
• 2 tbsp Elderflower Syrup or your favorite berry Liqueur (optional)
• Kosher salt
• 2 c heavy cream, whipped
• 12 oz blackberry jam

In a large mixing bowl, combine mascarpone cheese, cream cheese, confectioner’s sugar, vanilla, lemon zest and Elderflower syrup or liqueur. With a hand mixer, mix on high for about 60 seconds to incorporate the ingredients. Taste and add a pinch of salt if necessary.

In a separate bowl, prepare the whipped cream. With clean beaters and your hand mixer, beat the heavy cream for about 3 minutes, moving the mixer continuously in circular motions until stiff peaks form.

Fold in 1/3 of the whipped cream to the mascarpone mixture and vigorously stir to lighten the mixture and combine evenly. Add another 1/3 of the whipped cream and fold, gently. The mixture should begin to move with more ease. Add the final 1/3 of whipped cream. Gently fold. Finally add the blackberry jam and gently fold into the mixture. Refrigerate up to a day in advance and enjoy as a topping on short cake, berry pie, angel food cake or French toast.

Recipe developed by Chef Anna Rossi