Blackberry, Lemon, and Gingersnap Cheesecake Pudding
A luxurious layered dessert combining tangy lemon curd, fresh blackberries, crushed gingersnaps, and a mascarpone whipped cream. This elegant parfait-style dessert perfectly balances sweet, tart, and spicy flavors.
Ingredients
- •6 tablespoons unsalted butter
- •⅔ cup sugar
- •½ cup fresh lemon juice
- •2 tablespoons finely grated lemon peel
- •2 tablespoons heavy whipping cream
- •1 pinch salt
- •2 whole large eggs
- •3 whole large egg yolks
- •2 cups fresh blackberries
- •3 tablespoons sugar
- •2 tablespoons limoncello
- •1 teaspoon finely grated lemon peel
- •4 ounces gingersnap cookies
- •1½ cups heavy whipping cream
- •⅓ cup mascarpone cheese
- •1 pinch salt
- •recipe note
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Cooking Instructions
- 1.
Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.
480 min
- 2.
Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
180 min
- 3.
Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
20 min
- 4.
Uncover desserts. Spoon remaining berry mixture over and serve.
5 min