I cooked them down slightly with a half cup of sugar and set aside to cool. If you like a thicker sauce you can add in some arrowroot or corn starch, but I like the natural juice texture.
Next I whipped up the Ginger-Mascarpone Cream. I made a quick trip to the Cheese Importers earlier in the day to pick up the Mascarpone and some good butter for the shortcakes. Mascarpone, if you haven’t had it, is like what cream cheese would taste like in its wildest dreams–really creamy, slightly nutty and sweet, and perfect for desserts. I whipped up eight ounces of mascarpone with 1/4 cup of powdered sugar and 1/4 cup of ginger preserves, using my Kitchenaid (a regular hand mixer would work, as would a good old fork):
I let that chill while I made the shortcakes. You can use any type of cakes you like of course, including the little spongy type (not a fan, personally), but I like an old-fashioned biscuit shortcake. Here is my basic recipe, with baking times that reflect high altitude:
- 2 cups flour
- 1 teaspoon baking powder
- pinch of salt
- 1/2 cup sugar
- 6 tablespoon butter, at room temperature
- 1 teaspoon vanilla
- 1/2 cup milk
- Preheat the oven to 350 degrees. Stir together the flour, baking powder, and salt, and cut in the butter until it resembles coarse meal. Stir in the vanilla and milk until soft dough forms. Use your hands to form six rounds of dough and place them on a cookie sheet coated with cooking spray. Sprinkle the tops with coarse sugar, if desired (or brush with butter for a golden top, or just leave plain). Bake for about 30 minutes, or until light golden. Cool and split for shortcakes.
- To assemble, spoon some of the Ginger-Mascarpone Cream on the bottom, spoon fruit on top, top with biscuit top, and devour.
Thanks for reading,