Desert Cups with Cream and Berries

An idea for making these desert cups came to me while I was shopping last weekend at Whole Foods Market. As I was walking in the store by the isle with all the breads and desert and admiring the variety and beauty of various cakes and pastries (and at the same time thinking to myself that I won’t buy any) I noticed these packages of cups… perfect little cups that can be made quick and easy into a beautiful dessert and so I snatched a package of them and instantly envisioned the end-result – cups filled with sweet cream and berries!

Desert Cups with Cream and Berries

What’s also great about this desert is that it doesn’t require baking! With summer in full swing and temperatures in Phily suburbs climbing to high 90, who wants to turn on the oven? Not me:) Plus… making these little beauties was a breeze – quick and easy. So here it goes….

Servings:  Will yield 6 desert cups

Ingredients:
1 1/2 cup whipping cream
3 table spoons condensed milk
3 table spoons mascarpone cheese (room temperature)
1/4 cup granulated sugar
1 tea spoon vanilla sugar

1 cup blueberries
1 cup raspberries
3-4 gooseberries
a small bunch of baby grapes
a few mint leaves for garnishing

This is just a sample of what you can use for topping the sweet cream on these cups. You can, of course, use different berries, small pieces of fruits, nuts, the possibilities are endless!

Desert Cups with Cream and Berries

 

How to make Desert Cups with Cream and Berries

1. Rinse berries, grapes and mint leaves and set aside on a paper towel to dry.

Desert Cups with Cream and Berries

2. To make the cream: Add heavy whipping cream, granulated sugar and vanilla sugar to a bowl and beat till soft peaks on high speed with an electric mixer. Take care not to over beat the cream, since if you over do it, it will become lumpy.

3. Add mascarpone cheese and condensed milk and continue beating on lowest speed for a about a minute, just until everything is well blended. You should end up with with a sweet cream that has a silky-smooth consistency.

4. Now let’s pipe those cups! Take a pastry bag (I usually buy Wilton Disposable 12 Inch Decorating Bags and discard them after each use. One less thing to wash and that’s a good thing!). Fit an end of the pastry bag with a tip that will “draw” cream as flowers or leaves. I have a whole collection of decorating tips, but Ateco 6-Piece Pastry Tube and Tips Set is a good start. Unless you are not going to top the cream with berries or fruits, the pattern won’t be that visible. You can also use a small spoon to scoop the cream and fill the cups.

Desert Cups with Cream and Berries

5. Pipe cream in each cup going around in circles filling the inside of a cup completely.

Desert Cups with Cream and Berries

6. Now the fun part! Use cream on each cup as a white canvas to “paint” a beautiful pattern with berries. I improvised with each one and made them look all different!

Desert Cups with Cream and Berries

7. Alternate berries, switch up how you place them around the cups and in the center. The photos I provided here are just a few ideas for you. I had on hand gooseberries still in their shells that look like thin golden leaves… although not edible, looked so pretty, so I had to use them on a couple of cups as centerpieces:)

Desert Cups with Cream and Berries

8. There you have it! Colorful, light and delicious desert cups made with no baking and in no time!

Desert Cups with Cream and Berries

Consider making this easy desert with your little ones – they will have a blast and for sure will surprise you with their creative ideas for decorating :)

Enjoy!

dina-signature

Desert Cups with Cream and Berries
 
Prep time
Total time
 
Light, colorful and delicious desert that is easy to make and doesn't require baking.
Author:
Recipe type: Desert
Serves: 6
Ingredients
  • 1½ cup whipping cream
  • 3 table spoons condensed milk
  • 3 table spoons mascarpone cheese (room temperature)
  • ¼ cup granulated sugar
  • 1 tea spoon vanilla sugar
  • 1 cup blueberries
  • 1 cup raspberries
  • 3-4 gooseberries
  • a small bunch of baby grapes
  • a few mint leaves for garnishing
Instructions
  1. Rinse berries, grapes and mint leaves and set aside on a paper towel to dry.
  2. To make the cream: Add heavy whipping cream, granulated sugar and vanilla sugar to a bowl and beat till soft peaks on high speed with an electric mixer. Take care not to over beat the cream, since if you over do it, it will become lumpy.
  3. Add mascarpone cheese and condensed milk and continue beating on lowest speed for a about a minute, just until everything is well blended. You should end up with with a sweet cream that has a silky-smooth consistency.
  4. Now let’s pipe those cups! Take a pastry bag (I usually buy Wilton Disposable 12 Inch Decorating Bags and discard them after each use. One less thing to wash and that’s a good thing!). Fit an end of the pastry bag with a tip that will “draw” cream as flowers or leaves. I have a whole collection of decorating tips, but Ateco 6-Piece Pastry Tube and Tips Set is a good start. Unless you are not going to top the cream with berries or fruits, the pattern won’t be that visible. You can also use a small spoon to scoop the cream and fill the cups.
  5. Pipe cream in each cup going around in circles filling the inside of a cup completely.
  6. Now the fun part! Use cream on each cup as a white canvas to “paint” a beautiful pattern with berries. I improvised with each one and made them look all different!
  7. Alternate berries, switch up how you place them around the cups and in the center. The photos I provided here are just a few ideas for you. I had on hand gooseberries still in their shells that look like thin golden leaves… although not edible, looked so pretty, so I had to use them on a couple of cups as centerpieces:)
  8. There you have it! Colorful, light and delicious desert cups made with no baking and in no time!
Nutrition Information
Serving size: 1 desert cup

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