Serves: 14-16

Ingredients

For crust

• 1 cup sugar cookie crumbs
• 2 tablespoons white sugar
• 2 tablespoons melted butter

For filling

• 11/2 cups granulated sugar
• 2 tablespoons cornstarch
• 1 cup fresh lemon juice
• 1 tablespoon unflavored gelatin
• 4 eggs, beaten
• 3 tablespoons grated lemon zest
• 1 pound mascarpone cheese
• 2 cups whipping cream

For garnish

• fresh raspberries or strawberries
• lemon zest
• red raspberry and strawberry sauce

Preparation time
30 minutes

Preparation
Fit the bottom of a 9-inch springform pan with a circle of parchment paper.

Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm.

To make cheese cake combine sugar and cornstarch in a stainless steel saucepan.

In a small bowl, dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture.

Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat. Stir in gelatin and lemon zest.

Transfer to a large bowl, and let cool at room temperature. Whisk in mascarpone until smooth.

Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream. Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.

Run a small sharp knife along the edge of the inside cake pan rim to loosen cake. Remove sides of pan.

Transfer dessert from metal base to a serving plate.

To serve, garnish with fresh berries, lemon zest and a red berry sauce.

Serves: 4-6

Ingredients

• 1 1/2 pounds fresh raspberries, strawberries, or a combination
• 2 cups water
• 1/2 cup sugar
• 3 tblsp cornstarch
• 1 pint light cream Slivered almonds

Preparation time
15 minutes

Preparation
Wash and drain berries (or defrost and save liquid). There should be 2 1/2 cups total. If fresh, add 2 cups of water and cook until berries are soft. Add sugar. Mix cornstarch and 2 tablespoons cold water. Add a small amount of berry juice, mix well and stir into berry mixture. Cook, stirring constantly until pudding thickens. Reduce heat, cook 10 minutes. Turn into serving dish. Let stand until cold. When serving, decorate with slivered almonds, passed around the table, followed by a pitcher of cream.