Recipe

Matchsticks with citrus liqueur, berries and mascarpone

Cointreau would work well for the liqueur in this recipe, although if you want to keep it booze free, orange juice would also do. Either way, for the amount of time involved the result is deceptively fancy.

Oct 31, 2009 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Matchsticks with citrus liqueur, berries and mascarpone
  • 300 gram (10 ounces) frozen mixed berries
  • 2 tablespoon citrus-flavoured liqueur
  • 1/3 cup (55g) icing (confectioners') sugar
  • 1 sheet butter puff pastry, thawed
  • 200 gram (6½ ounces) mascarpone cheese
  • 1/2 cup (125ml) thickened (heavy) cream

Method

Matchsticks with citrus liqueur, berries and mascarpone
  • 1
    Place berries in medium bowl; sprinkle with liqueur and 1 tablespoon of the icing sugar.
  • 2
    Preheat oven to 220°C/425°F. Line oven tray with baking paper (parchment).
  • 3
    Cut pastry sheet into 8 rectangles. Place on oven tray. Dust pastry with 2 teaspoons of the sifted icing sugar. Bake about 10 minutes. Cool.
  • 4
    Beat mascarpone, cream and 2 tablespoons of the remaining sifted icing sugar in small bowl with electric mixer until soft peaks form.
  • 5
    Sandwich mascarpone mixture, berries and any berry juices between pastry slices. Dust matchsticks with remaining sifted icing sugar.

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