Summer-Fruit Shortcake with Mascarpone

(12) Course Desserts

Ingredients in this Recipe

1 1/2 pint basket raspberries
1 8 ounce container chilled mascarpone cheese, or one 8 ounce package cream cheese at room temperature
1 cup chilled whipping cream
1 large chilled egg
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 cup chilled unsalted butter, cut into 1/2 inch pieces
1/2 teaspoon salt
1/4 cup powdered sugar
1/4 cup sugar
2 cups cake flour
2 large peaches, pitted, cut into 1/2 inch pieces
2/3 cup chilled buttermilk
5 medium plums, pitted, cut into 1/2 inch pieces

See Full Recipe at Epicurious