Mini Cornmeal Cakes with Whipped Mascarpone and Fresh Berries

These mini cornmeal cakes topped with whipped mascarpone and fresh berries are the perfect light, not overly-sweet dessert that won’t weigh you down. Plus, they are easy to make!

Ingredients

Steps

1. Prepare the mini cornmeal cakes: Preheat the oven to 375 degrees Fahrenheit. Line a standard muffin tin with 11 liners. Set aside. In a medium bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt. Set aside.
2. In a stand mixer, fitted with a paddle attachment, combine the whole eggs and softened butter . Add all of the dry ingredients to the bowl. Turn on the mixer to medium speed (4) and beat the batter for 2 minutes, or until all of the ingredients are evenly incorporated and batter is smooth.
3. Divide the batter evenly among the lined muffin cups. The batter should be reach about half-way up each cup. Bake at 375 degrees for 14 to 16 minutes, or until the cornmeal cakes are golden brown and springy to touch. Remove from the oven and allow to cool in the baking tin, on a rack, for 5 minutes. Remove the cornmeal cakes from the tin and allow to cool to room temperature on a cooling rack.
4. Prepare the whipped mascarpone: In a clean mixer bowl, fitted with a paddle attachment, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Beat at low speed, slowly increasing to medium speed, until mixture thickens and forms soft peaks. **Be careful to avoid over-beating the mixture, it comes together very quickly.
5. Using a spoon, add a dollop of whipped mascarpone in the center of each cooled cornmeal cake. Using a fine-meshed sieve, dust the cakes lightly with powdered sugar.
6. Top each cake with a mixture of fresh blackberries and fresh raspberries, and freshly grated lemon zest. Serve immediately.

 

Recipe and photo from www.abeautifulplate.com