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Boysenberry and mascarpone gratin

With Allyson Gofton

The simplest combinations are so often the best. Berries and cream are a match made in heaven, and this recipe is divine.

Prep time: 15 minutes
Cook time: 18 minutes
Serves: 4-6


500 grams boysenberries
1/2 cup fruity-style red wine
2 tablespoons boysenberry jam, sieved
1 cinnamon stick
4 egg yolks
2 tablespoons brown sugar
3/4 cup mascarpone
1 tablespoon brandy
pinch ground cinnamon


Place the boysenberries in a saucepan with the wine, jam and cinnamon stick and poach gently for 23 minutes. Do not overheat as the berries will collapse and release
too much juice. Cool and refrigerate.

Preheat the oven to 180C.

Beat together the egg yolks, sugar, mascarpone and brandy.

Drain the cooled boysenberries (setting aside the liquid to use as a sauce later) and divide between 46 ramekins or one larger gratin dish. Divide the cream mixture between the
smaller dishes or pour over the larger one and sprinkle with a little cinnamon.

Bake for 15-18 minutes until set at the edge, but soft in the centre.

Remove from the heat and allow to cool a little. Serve warm, sprinkled with a little brown sugar.

(TX: 12 August 2011)