Citrus & mascarpone

Pictured with a slice of Pistachio-Orange Shortbread, this deliciously simple dessert is bold enough to stand on its own.

citrus & mascarpone recipe

Serves 4

Ingredients:

  • 6 citrus fruits, preferably a mix, for example: 1 large grapefruit, 3 oranges such as Cara Cara, plus 2 of “something else”, like blood orange or Meyer lemon.

  • 1 cup (8 oz.) mascarpone

  • 1 1/2 tablespoons granulated sugar

  • Optional: bittersweet chocolate or fresh mint leaves for garnish

Instructions:

  1. Stir the mascarpone and sugar together well, and set aside at room temperature. The mascarpone should loosen up as it becomes less cold.

  2. Section (suprême) each fruit: cut off the ends just until the fruit beneath is visible, then stand fruit on end and cut along the curve of the fruit, removing the rind and white pith entirely but leaving as much of the fruit possible. Repeat until you have removed all the rinds completely. Next, using a sharp knife, cut toward the center of the fruit along the membranes that divide each section, until you have skin-free segments. (Though this takes a bit of work, it’s worth it since you’ll have more tender, flavor-intensive slices of fruit)

  3. Arrange the citrus segments on plates and top with some of the mascarpone. Serve as-is or garnish with finely grated, bittersweet chocolate or a scattering of fresh mint leaves. I like to serve with a cookie, such as pistaschio-orange shortbread.