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Hint of Lavender

Strawberry, Blueberry and Mascarpone Cups

We had a Christmas party, way back when, and I served three mascarpone pies: ginger, chocolate mint, and vanilla cookie. Yes, there were all creamy, flavorful, and delicious. The problem I found myself in was that I felt I had to cut and serve all three pies. It was not very fun, in fact I haven’t served pie at a party since.

I’m coming back to the idea of pie for parties, but not pies that pressure me into serving them to my guests. Quick thing I’d like to point out here, I understand that I can simply place the pies on the counter and guests and serve themselves. Logically I understand how that works. Emotionally, I want to be a good host and not ask people to lift a finger. I know, I’m trying to work on it. I don’t have to be in control of everything and everyone.

Back these pies. I had this idea of tiny pies that people would barely have to lift a finger to enjoy. Then I was at the store and found these tiny cups and the mascarpone cup idea was born.


5 graham crackers (I used one graham cracker for every cup, which in my case was five.)
1 tablespoon of melted butter
8 oz mascarpone cheese
¼ cup of powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract


Mash the graham crackers. Add the melted butter and mix together. Evenly distribute the crust mixture into each cup. Press the crust down firmly with either your fingers or a spoon.


In a mixer blend mascarpone, powdered sugar, lemon juice, and vanilla. You will know the blending is done when the filling stays stiff on an upside down spoon.


After the crust is packed firmly into the cups, add a layer of blueberries. Top that with a layer of the filling, then add a layer of cut strawberries. Add another layer of the filling and top with a few blueberries.

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