Saturday, March 9, 2013

Chocolate and Cranberry,Pear and Walnut Conserves Mascarpone Squares

I converted the recipe for this bar dessert from a regular one with perfect results. The Schar Ladyfingers worked beautifully--thanks Schar. Like all gluten free baking, the crust is better if allowed to sit 10 to 15 minutes prior to popping it into the oven. 

This is a terrific recipe for a large group of people which is exactly why I am planning to serve this as one of the dessert choices for Easter. If you don't have time to make my conserve recipe, pick a jam of choice. The results will still be terrific, I promise.

Here is my recipe and how I put it together: 

Preheat oven to 325 degrees Fahrenheit.

5 Schar Ladyfingers
5 tablespoons butter, cold and diced
1/2 cup unsweetened cocoa powder
1/4 cup brown sugar firmly packed
1/2 cup Cranberry, Pear and Walnut Conserves or jam of choice (click for recipe)
1. Spray a 9-inch by 14-inch baking pan with gluten free cooking spray. Cut 16-inch by 14-inch piece of parchment paper. Line baking pan with paper. Spray inside of paper with gluten free non-stick cooking spray; set aside.
2. Break lady fingers into 4 or 5 pieces each and place in the bowl of food processor. Add ice cold butter, cocoa powder and sugar. Process on high until a crumbly texture forms.
3. Turn crumbly mixture out into prepared baking pan. Spread evenly and press down with the back of a wooden spoon.
4. Place in preheated oven for approximately 12 to 15 minutes or until cooked completely. Remove from oven and place on cooling rack. Allow to cool completely.
5. Spread conserves evenly over cooled crust.
1/2 cup milk chocolate chips
1 cup mascarpone, softened to room temperature
1 cup sour cream at room temperature
5 large eggs at room temperature
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1. Place cheese, sour cream, eggs, sugar and vanilla in a medium bowl. Beat until smooth.
2. Pour batter over cooled crust spread with conserves or jam. Spoon the melted chocolate over the batter in a random pattern. Swirl lightly.
3. Bake for 40 minutes or until center is almost set. Remove from oven and place on a wire cooling rack; cool for 1 hour. Cover with plastic wrap for 6 hours until firm.
4. Use the "handles" created by the extra parchment paper to remove from pan. Cut into 3-inch square bars using a knife sprayed with gluten free non-stick cooking spray.


1/2 cup heavy whipping cream
1/4 cup sugar, divided
1/2 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1. Pour chilled heavy cream into a small mixing bowl. Beat on high until soft peaks form. Slow add 2 tablespoons sugar while continuing to beat. Stir in vanilla; set aside.
2. Place unsweetened cocoa powder in small bowl; stir in additional 2 tablespoons of sugar.
3. To serve, place one Chocolate and Cran-Pear Conserves Mascarpone Squares on a dessert plate. Top with about 1 tablespoon of flavored whipped cream. Dust very, lightly with sweetened cocoa powder.
Servings: 14
Oven Temperature: 325° F
Preparation Time: 15 minutes
Cooking Time: 1 hour
Inactive Time: 7 hours and 25 minutes
Total Time: 8 hours and 40 minutes
Calories Per Serving: 309.06
Calories From Fat (55%) 171.15
% Daily Value
Total Fat 19.57 g 30%
Saturated Fat 9.08 g 45%
Cholesterol 124.7 mg 42%
Sodium 103.6 mg 4%
Potassium 150.26 mg 4%
Total Carbohydrates 31.73 g 11%
Fiber 1.77 g 7%
Sugar 19.22 g
Protein 5.04 g 10%
Fiber 1.77 g 7%
Copper 0.17 mg 9%
Energy 1293.14
Glucose 0.12 g
Iron 1.29 mg 7%
Lactose 0.58 g
Lysine 0.26 g
Magnesium 24.08 mg 6%
Manganese 0.16 mg 8%
Net Carbohydrates 29.96 g
Phosphorus 89.14 mg 9%
Riboflavin 0.14 mg 8%
Selenium 6.66 mcg 10%
Thiamin 0.02 mg 1%
Vitamin A 452.36 IU 9%
Vitamin B12 0.23 mcg 4%
Vitamin B6 0.05 mg 3%
Vitamin C 0.25 mg <1 font="" nbsp="">
Vitamin D 22.28 IU 6%
Vitamin E 0.47 mg 5%
Vitamin K 1.1 mcg 1%
Zinc 0.71 mg 5%

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

1 comment:

  1. I love Schar ladyfingers :) Thanks for linking this up! I have it pinned to our Gluten Free Fridays board and I have it tweeted as well :)


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