LEMON BERRY MASCARPONE CAKE (VIDEO)
Decadent and creamy lemon berry mascarpone cake with mascarpone frosting! This fruity cake is a family favorite!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 19
Steps:
- Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) round cake pans and grease the sides.
- Soften the butter at room temperature for about 30 minutes. Soften the mascarpone cheese for 10 to 15 minutes only! It can separate if too warm.
- Prepare the cake batter first. In a large mixing bowl, cream together softened butter, softened mascarpone cheese, sugar and vanilla on medium-high speed for 2 to 3 minutes, until creamy.
- In a separate bowl, whisk the egg whites on high speed for 4 to 5 minutes, until stiff peaks form. Add the egg whites to the batter and fold them in gently. Pour in the lukewam milk into the but do not mix; you will mix it in along with the flour.
- At this point, the batter will look like it's separated or curdled - do not panic! This happens because the milk fats in the butter are clumping together. The cake layers will turn out just fine.
- In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then whisk gently but thoroughly, mixing just until the flour is incorporated.
- In a small bowl, toss the mixed fruit with the cornstarch until the fruit is well coated. Add the fruit and lemon zest to the batter and fold in gently. Divide the cake batter evenly between the three pans.
- Bake in the preheated oven at 350F for 28 to 30 minutes, until a toothpick inserted into the comes out clean. Remove the cake layers from the oven, cool in the pans for 5 minutes, then cool completely on a wire rack.
- Once layers are cooled, prepare the cream frosting. Place the mascarpone cheese (from the fridge) and vanilla into a mixing bowl and whisk on high speed for a minute, until the cheese is smooth and creamy.
- In a separate mixing bowl, prepare the whipped cream. Pour in the chilled cream into a mixer bowl and add the confectioner's sugar. Whisk on high speed for 3 to 4 minutes until stiff peaks form. Add the cheese mixture and the lemon zest and whisk for about 30 seconds to a minute, just until stiff peaks form. Keep the frosting refrigerated until you're ready to assemble the cake.
- To assemble the cake, first level the tops of the cake layers with a serrated knife, if needed. Spread a very generous amount of mascarpone frosting between each layer and add a mixutre berries and fruit between the layers.
- Apply a crumb coat of frosting on the outside of the cake, then refrigerate for 15 to 20 minutes. Smooth additional frosting over the top and sides, then garnish the cake with berries. The cake can be enjoyed right away, or refrigerated overnight.
Nutrition Facts : Calories 640 kcal, Carbohydrate 55 g, Protein 8 g, Fat 43 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 109 mg, Sodium 207 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 6 g, ServingSize 1 serving
CREAMY LEMON BERRY DESSERT
Steps:
- DISSOLVE cherry gelatin in 3/4 cup boiling water in medium bowl. Stir in preserves. Coat 6-cup ring mold with no-stick cooking spray. Pour gelatin mixture into mold. Chill 30 minutes.
- DISSOLVE lemon gelatin in 1 cup boiling water in medium bowl. Add sweetened condensed milk and sour cream. Beat with electric mixer on medium speed until blended. Pour over chilled berry layer. Chill 2 hours or until firm. Unmold onto serving platter.
- COMBINE 1 cup raspberries and 1 cup blackberries. Fill center of mold. Garnish outside of dessert with remaining berries and mint leaves.
CREAMY LEMON-BERRY COOKIE CUPS
Cookies get a fun makeover with this mini dessert idea, made easy to prepare with Betty Crocker sugar cookie mix.
Provided by Deborah Harroun
Categories Dessert
Time 45m
Yield 30
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 30 mini muffin cups with cooking spray.
- In large bowl, mix cookie cup ingredients. Drop 1 tablespoon dough into each mini muffin cup. Press in bottoms and up sides to form cups.
- Bake 10 minutes. Using end of wooden spoon, press indentation in each. Return to oven; bake 1 minute longer. Remove from pan to cooling rack. Cool completely.
- Fill each cookie cup with 1/2 teaspoon jam.
- In large bowl, beat cream cheese and frosting with electric mixer on medium speed. Beat in lemon peel and vanilla. Fold in whipped cream. Top each cookie cup with mixture.
- Refrigerate cookie cups at least 10 minutes until set. Top with garnish before serving.
Nutrition Facts : ServingSize 1 Cookie Cup
MAKEOVER FROSTY LEMON SQUARES
This dessert has a lemony filling sandwiched between two creamy layers and a crunchy crust. What's not to love? Simple changes in the original recipe subtracted a lot of the calories and saturated fat, but left a ton of great lemon flavor and a rich cream cheese layer. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheeses and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour., Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon zest and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour., Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon zest into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 240 calories, Fat 10g fat (7g saturated fat), Cholesterol 18mg cholesterol, Sodium 164mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON DREAM CHEESECAKE
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.
MIXED BERRY FROSTY LEMONADE RECIPE BY TASTY
Here's what you need: frozen blackberry, frozen blueberry, raspberry sorbet, lemonade
Provided by Matthew Johnson
Categories Drinks
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- To a blender add the blackberries, blueberries, raspberry sorbet, and lemonade.
- Blend until smooth.
- Serve immediately to drink or freeze for 30 minutes to eat with a spoon.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 48 grams, Fat 0 grams, Fiber 5 grams, Protein 0 grams, Sugar 41 grams
DREAMY LEMON BERRY FROSTY
My son expects one of mama's smoothies, frostys, or frozen beverages everyday lol. This one came from a kids cookbook but I added a bit of strawberry to it. He absolutely loves them and they are so very refreshing. For a more adult beverage add a shot of vodka and cut back on the lemonade by a shotglass full.
Provided by Deneece Gursky @Smokeygirlxo
Categories Drinks
Number Of Ingredients 6
Steps:
- Put all ingredients in blender and blend at high speed for about 30 seconds or until smooth and creamy.
- Delish and refreshing for both children and adults.
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- Crack the eggs into a medium bowl and beat well. Add the sugar and lemon juice and whisk until sugar is mostly dissolved. Set aside.
- Fill the bottom of a double boiler pan with an inch of water. Bring to a simmer, then turn the heat down to low. Melt the butter in the top of double boiler. Add the egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon, about 10 minutes. (If you get any bits of cooked egg, pass the mixture through a fine sieve to remove.) Stir in the lemon zest and pour into a shallow bowl. Chill in the refrigerator until cold.
- Pour the chilled whipping cream into the bowl of an electric mixer and beat until the cream holds firm peaks (when you lift the whisk or beaters out of the bowl, the peak should hold its shape without drooping; if the cream looks grainy, you’ve gone too far and should start over). Be sure the lemon mixture is completely cool; then, using a rubber spatula, gently fold it into the whipped cream.
- Place a large spoonful of berries into each glass (leave room for 2 layers of berries and 2 layers of cream) and top with a generous dollop of lemon cream. Top with another layer of berries and lemon cream. Cover with plastic wrap and chill until ready to serve. (Parfaits can be assembled up to this point several hours ahead of time.) Right before serving, top each parfait with a shortbread cookie and sprig of fresh mint.
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