Chocolate Shortcake w/Berries and Sweetened Mascarpone

Food Service Search Staff

INGREDIENTS:1 cup blackberries
1 cup raspberries
¼ cup sugar

Biscuits
½ cup unsweetened cocoa powder
¾ cup sugar
1 Tbsps. baking powder
½ tsp. salt
2 cups all purpose flour
6 Tbsps. unsalted butter, cut into bits
½ cup milk
1 tsp. vanilla
1 cup raspberry coulis, homemade or prepared
1 cup mascarpone cheese, sweetened to taste with powdered sugarDIRECTIONS:1. Combine berries and sweeten. Reserve.

2. Prepare biscuits. Preheat oven to 350°F. In a large bowl, mix together cocoa powder, sugar, baking powder and salt. Add flour and butter and mix until crumbly (wear gloves). Add milk and vanilla into flour mixture and mix gently until just blended. Don’t overmix. Turn dough out onto a floured surface. Flour top of dough and flour biscuit cutter. Pat dough into a round about ¾ inch thick. Cut into biscuit shapes. Bake until lightly golden. Cool. Slice each biscuit in half.

3. Ladle about 2 Tbsps. of coulis on each dessert plate. Place bottom half of biscuit on top of coulis.

4. Top biscuit with sweetened fresh blackberries and raspberries. Top with a dollop of mascarpone cheese and place other half of biscuit on top.SERVINGS:8 servings