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Sponge Cake with fresh berries, lemon curd and mascarpone

Updated: Monday, May 19 2014, 01:18 PM EDT
Servings: 12

2 packages Dessert Shells, 6 ct.
4 ounces Blackberries
4 ounces Raspberries
4 ounces Blueberries
4 ounces Strawberries, diced
1 cup Lemon Curd (recipe below)
12 ounces Mascarpone
1 package Mint, fresh

Combine Mascarpone and Lemon Curd, folding gently to blend.
Fill each shell with 3 ounces of Mascarpone mixture.  Mix all the berries together and then sprinkle over top of the shells. Place the shells on platter or individual plates and garnish with fresh mint.


YIELD: 1 cup

1/2 cup Sugar, granulated
4 ounces Lemon Juice, fresh
2 each Eggs, medium
2 each Egg Yolks, medium
1 ounce Butter, unsalted, chilled & cut into 1/2-inch cubes

Whisk together the sugar, lemon juice, eggs and egg yolks. After ingredients are mixed set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and an instant-read thermometer inserted into mixture registers 160°F this should take about 10 minutes. Remove bowl from over water. Add butter; whisk until melted. Chill overnight. (Can be made 3 days ahead. Keep chilled.) Sponge Cake with fresh berries, lemon curd and mascarpone

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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