This is an elegant take on those no-bake cheesecake pies and is showstopping gorgeous! For an even bigger pop of color, substitute some of the berries with some cherries or diced mango or papaya.
Simply...Gluten-Free Desserts. Copyright 2011 by Carol Kicinksi reprinted by St. Martin's Press.
|1 recipe Nut Crust (pecans go especially well with the filling)||2 cups heavy whipping cream|
|8 ounces mascarpone cheese, at room temperature||1 1/2 teaspoons pure vanilla extract|
|1/4 cup granulated sugar||2 pints fresh assorted berries|
|1 tablespoon freshly squeezed lemon juice (about half a lemon)||1/4 cup seedless raspberry jam|
|1 teaspoon lemon zest (about half a lemon), finely grated||1 tablespoons berry-flavored liqueur such as Creme de Cassis or Chambord|
Prepare the nut crust according to the recipe directions and allow it to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone cheese and sugar on medium speed until smooth. Add the lemon juice and zest and mix.
In a clean bowl of an electric mixer fitted with the whisk attachment, whip the cream with the vanilla on high speed until stiff peaks form. Take a big scoop of the whipped cream and stir it into the cheese mixture to lighten it, then gently fold in the rest. Spoon the filling into the cooled nut crust, cover lightly with plastic wrap, and refrigerate for at least 8 hours. This pie can be made 1 day ahead.
Just before serving, heap the berries on top of the pie, stir the jam and liqueur together, and drizzle over the fruit.
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