Mascarpone-filled cake with sherried berries from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 192) by Tanya Steel and The Editors of Epicurious.com

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Notes about this recipe

  • bwhip on August 22, 2019

    My wife picked some fresh blackberries yesterday, so I decided it was time to give this recipe a try. It tasted as great as it looks! I used Grand Marnier rather than sherry, otherwise followed the recipe as shown. I didn't have quite enough cream, so the filling was about 2/3 the quantity called for, though it still seemed to be enough. Because there's just two of us, we kept the berry mixture separate and just put it on individual slices, so that it wouldn't become a soggy mess overnight.

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