With blackberries now in season, this is a quick recipe you can throw together in about 15 minutes!
Switzerland’s Italian-speaking canton, Ticino, is known for chestnuts. My super-easy recipe below features chestnut purée and mascarpone folded into whipped cream and layered with fresh blackberries and crushed speculoos cookies. If you’re looking for a summer dessert that can be made quickly, requires few ingredients, and isn’t overly sweet, I recommend giving this a try!
This dessert was inspired by a recipe I saw in Tessiner Küche, a cookbook by Erica Bänziger (Fona Verlag AG: 2015), as well as a recipe from Cyril Lignac et Les petits chefs: Nouvelle recettes (Hachette Pratique: 2010).
Chestnut and Mascarpone Cream with Fresh Blackberries
- 200 grams chestnut purée
- 200 grams mascarpone
- 100 ml heavy cream
- 1-2 cups fresh blackberries
- 4 speculoos cookies (I used Biscoff biscuits from Lotus Bakeries)
- In a medium bowl, stir together the chestnut purée and mascarpone until well-blended.
- In a separate bowl, whip the heavy cream until light and fluffy.
- Gently fold the whipped cream into the chestnut-mascarpone mixture.
- Add the blackberries to 4-6 glasses, distributing them evenly among the glasses.
- Place spoonfuls of the chestnut-mascarpone cream onto the blackberries in each of the glasses — again, distributing the mixture evenly.
- Put the speculoos cookies in a plastic bag and roll over them with a rolling pin. Sprinkle the crushed cookies on top of the chestnut-mascarpone cream. Serve immediately.
*In Switzerland, you can buy frozen chestnut purée or a shelf-stable tube of Vermicelles, either of which you should be able to find at Migros or Coop, for example.
**To save time, you can make the chestnut-mascarpone cream a few hours beforehand and refrigerate it until you’re ready to assemble the dessert.