Blackberries Brûlée with Mascarpone Cream

3

5.6 ounce containers blackberries (about 2 cups)*

1

8 to 8 ½ ounce container mascarpone

2

tablespoons powdered sugar

1

large egg yolk
Seeds from 1 split vanilla bean**

Preheat oven to 450°F.

  • Spread all the blackberries in bottom of 11x7x2 inch glass baking dish .
  • Whisk mascarpone, powdered sugar, egg yolk and vanilla bean seeds.
  • Spoon the mascarpone mixture over berries; spread slightly to even the mixture.
  • Bake until mascarpone mixture is beginning to brown, about 10 minutes.
  • Serve warm.

*Substitute boysenberries or raspberries for the blackberries or use a mixture of all three.

**Skip the vanilla bean and add 1/4 teaspoon almond extract, then top with toasted almond slices.