Mascarpone Cream with Lemon and Red Wine Macerated Raspberries

How to prepare mascarpone cream with lemon and red wine macerated raspberries

1. Zest the lemons and put the zest in a small saucepan. Add the lemon juice (you should have about 60g) and the sugar. Place over low heat and stir until the sugar is completely dissolved.
2. In another saucepan, put the cream and mascarpone and heat over medium-low heat, stirring with a whisk until the mascarpone is homogenized into the cream. Then bring to a simmer (just until you see small bubbles around the edge) and remove from heat. Don't let it boil, the mixture will curdle.
3. Pour the lemon syrup over the warm mascarpone mixture, whisking rapidly as you pour.
4. Divide the mixture into 6 small bowls/glasses.
5. Let it cool completely, cover the bowls with plastic wrap and refrigerate for at least 5 hours (ideally overnight), to give it time to set.
7. Put the raspberries with the sugar and wine in a small saucepan and slowly bring to a simmer. Simmer for a few minutes, just until the raspberries release their juice and are almost covered by liquid (for frozen raspberries it took 2 minutes).
8. Remove the raspberries with a spatula to a bowl. Continue to simmer the remaining juice for another 5 minutes, until it reduces by half and looks syrupy. Pour it over the raspberries when ready. Let it cool completely and refrigerate for at least half an hour.
9. Divide the raspberries with a little syrup over the mascarpone cream. Keep refrigerated if not serving immediately, the wine syrup will set slightly.
   The cream is delicious on its own, but also paired with crunchy almond cookies (biscotti), almond cookies, ladyfingers, or a slice of pound cake.

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