Red Berries with Lambrusco, Mascarpone Cream and Ladyfingers
Emilian style: red berries macerated in lambrusco with a few drops of balsamic, served with mascarpone cream and biscuits for dipping.
A recipe from the ITALAZA kitchen
Preparation 15 min · Cooking 0 min (not counting bringing the water to the boil)
A little longer than planned: 15 min.
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In the kitchen 7 steps
- Quickly rinse the red berries (480 g) and halve any large ones.
- In a bowl, mix them with the sugar (60 g), lambrusco (120 ml) and balsamic vinegar (10 ml).
- Leave to macerate in the refrigerator for 10 minutes, stirring once.
- Meanwhile, stir the mascarpone (200 g) until smooth with the icing sugar (40 g) and a spoonful of the macerating juices.
- Divide the berries and their juices among serving glasses.
- Add a generous spoonful of mascarpone cream to each glass.
- Serve with the ladyfingers (80 g) for dipping in the juice.
Tip: Pour in the lambrusco well chilled: it will keep its bubbles and give the juice a lovely pink foam.
Probably contains: gluten, eggs, milk, sulphites · check the labels
Product labels: Lambrusco Rosato Emilia IGT Wine – Sparkling, Aceto Balsamico di Modena PGI Rossini – Balsamic vinegar, Vicenzovo Ladyfinger Biscuits Matilde Vicenzi