Blackberry, Lemon, and Gingersnap Cheesecake Pudding 

Bon Appétit | August 2010

by Abigail Johnson Dodge

Layers of tangy lemon curd, fresh berry compote, rich mascarpone whipped cream, and purchased gingersnaps come together beautifully in this dessert.

Yield: Makes 6 servings
Active Time: 1 hour
Total Time: 13 hours (includes chilling time)


Lemon curd:
6 tablespoons (3/4 stick) unsalted butter
2/3 cup sugar
1/2 cup fresh lemon juice
2 tablespoons finely grated lemon peel
2 tablespoons heavy whipping cream
Pinch of salt
2 large eggs
3 large egg yolks
Blackberry compote:
2 cups fresh blackberries (about 12 ounces)
3 tablespoons sugar
2 tablespoons limoncello
1 teaspoon finely grated lemon peel
Assembly:
4 ounces gingersnap cookies (about 16)
1 1/2 cups chilled heavy whipping cream
1/3 cup mascarpone cheese
Pinch of salt

Even easier: High-quality purchased lemon curd can be used in place of homemade.

Ingredient info: Limoncello is an Italian lemon liqueur available at many supermarkets and at liquor stores. Mascarpone, an Italian cream cheese, is sold at supermarkets and Italian markets.
For lemon curd:

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.

For blackberry compote:

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.

For assembly:

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.

Uncover desserts. Spoon remaining berry mixture over and serve.


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