Berry jellies with liqueur and mascarpone

  • 30 mins cooking
  • Serves 8
  • Print


Berry jellies with liqueur and mascarpone
  • 1 pomegranate (320g)
  • 250 gram blueberries
  • 250 gram raspberries
  • 85 gram packet raspberry jelly crystals
  • 1 cup (250ml) boiling water
  • 1 cup (250ml) pomegranate juice
  • 4 egg yolks
  • 500 gram mascarpone cheese
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/4 cup (60ml) irish cream liqueur


Berry jellies with liqueur and mascarpone
  • 1
    Remove seeds from pomegranate (see notes); combine seeds and berries in a large bowl. Divide two-thirds of the mixture into eight 1 cup (250ml) glasses. Place glasses in one or two large containers with a lid for transporting.
  • 2
    Place jelly crystals in a large measuring jug; add the boiling water. Stir until crystals dissolve. Stir in the pomegranate juice.
  • 3
    Pour jelly mixture evenly over berry mixture in the glasses. Cover; refrigerate several hours or overnight until set.
  • 4
    Whisk egg yolks, mascarpone, sugar and liqueur in a medium bowl until combined. Spoon mascarpone mixture over berry jelly. Cover, keep chilled until serving. Just before serving, top with remaining berry mixture.


To remove pomegranate seeds: cut the pomegranate in half crossways, and using your fingers, scrape the seeds from the flesh while holding the pomegranate upside-down in a bowl of cold water; the seeds will sink and the white pith will float to the surface. Discard the pith, and drain the seeds before using.

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