Mascarpone and Fruit Bowl Dessert Recipe

From Dorothy McNett's Recipe Book.

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Mascarpone and Fruit Bowl Dessert

From Dorothy McNett's recipes at Make 1 day ahead, chill and simply place on your buffet table for a grand finale!

1 package Italian ladyfingers
1/2 cup orange juice
2 cups mascarpone cheese (16 oz.)
1/2 cup cherry or cranberry juice, or other juice as desired
1/4 cup berry jam
3 cups fresh berries or cherries, or other fruits as desired
1/2 cup goji berries
1/2 cup heavy whipping cream
chocolate sprinkles, or other garnish as desired

Use a large glass salad bowl or a trifle bowl if you have one. Brush each lady finger with the orange juice and place in and around the bowl or bowls. It is ok to break them in half if needed to make them fit nicely. In a batter bowl, soften the cheese on half power in the microwave about 30 seconds. Blend in the cherry juice and the jam. Fold in the fruits, chopping them a little if necessary. Pile into the ladyfinger lined bowl, layering the cookies and fruit mixture if necessary. Cover and refrigerate at least 4 hours, or overnight. When ready to serve, spread with the whipped cream and decorate with more fruits and chocolate.

Recipe created 2012-12-04.

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