4th of July Dessert Dip

 

125 grams mascarpone

250 ml whipping cream, 1 cup

1 teaspoon vanilla paste

1 tablespoon maple syrup

200 grams blueberries

200 grams raspberries

1 tablespoon pomegranate arils

150 grams biscuits, to serve

For Toppings – I use pomegranate arils, blueberries, and raspberries, but strawberries, red currants, and cherries will work too.

 

Whip the mascarpone and vanilla paste in a bowl for 60 seconds. Add the cream and whisk again until soft peaks form. Fold in the maple syrup. Arrange the blueberries onto the platter, followed by the cream. Top with the raspberries and pomegranate arils. Serve and enjoy!