- Yield: 6 Servings
- ½ cup (83 g) hulled, quartered fresh strawberries
- ½ cup (69 g) pitted fresh cherries
- 2 tablespoons sugar
- ¾ cup (150 g) sugar
- 6 large egg yolks
- ½ cup (112 g) mascarpone cheese, at room temperature
- 1¾ cups (413 ml) heavy cream
- 1 teaspoon vanilla bean paste or extract
How to Make It
- Position a rack in the center of your oven and preheat the oven to 350°F. Have a 2-quart oval baking dish and a roasting pan large enough to hold the baking dish ready. Prepare the Berries
- Combine the strawberries, cherries, and sugar in a small saucepan. Cook over medium heat without stirring, until the fruit has softened a bit and released lots of juices, about 5 minutes. Transfer the fruit and a scant ¼ cup (59 ml) of the juices to the baking dish. Discard any remaining juice. Make the Custard
- Combine the sugar and egg yolks in a large mixing bowl and beat vigorously with a whisk until very light and creamy looking. Add the mascarpone and beat just until combined; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the cream and vanilla on medium speed to soft peaks, about 3 minutes. Gently fold the cream and vanilla into the mascarpone mixture until no streaks of mascarpone mixture remain.
- Carefully dollop the custard on top of the berries. Place the baking dish in the roasting pan and place the roasting pan in the oven. Pour hot but not boiling water into the roasting pan so it comes two-thirds of the way up the sides of the baking dish.
- Bake for about 1 hour, until lightly golden on the surface and set in the center.
- Remove the pudding from the roasting pan and let it cool to room temperature on a wire rack. Cover the custard and chill for 6 hours or overnight. Serve chilled.