Berry jellies with liqueur and mascarpone

What could taste better together than berries, liqueur and mascarpone? This indulgent jelly is super easy to make and tastes just as good as it sounds.

  • 30 mins preparation
  • Serves 8
  • Print


Berry jellies with liqueur and mascarpone
  • 240 gram blueberries
  • 240 gram raspberries
  • 85 gram packet raspberry jelly crystals
  • 1 cup (250ml) boiling water
  • 1 cup (250ml) pomegranate juice
  • 2 eggs, separated
  • 250 gram mascarpone cheese
  • 1/4 cup (559) caster sugar
  • 2 tablespoon irish cream liqueur


Berry jellies with liqueur and mascarpone
  • 1
    Divide the berries between 8 serving glasses. Place the glasses on a serving tray.
  • 2
    Place the jelly crystals in a large measuring jug; add the boiling water. Stir until crystals are dissolved. Stir in the pomegranate juice.
  • 3
    Pour the jelly mixture evenly into glasses. Cover, refrigerate for several hours or overnight until set.
  • 4
    Combine the egg yolks, mascarpone, sugar and liqueur in a medium bowl. Beat the egg whites in a clean small bowl with an electric mixer until soft peaks form. Lightly fold the egg whites into the mascarpone mixture until combined. Cover, refrigerate until serving.
  • 5
    Just before serving, spoon the mascarpone mixture over the berry jelly.


Not suitable to freeze.