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.
Berry jellies with liqueur and mascarponeAustralian Women's Weekly



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.


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