Ingredients:

  • 2 cups fresh mulberries, rinsed and stemmed
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 2 cups heavy whipping cream, chilled
  • 8 oz mascarpone cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 14 oz honey graham crackers

Instructions:

  1. Combine the mulberries, sugar, and lemon juice in a bowl and let sit for 15 minutes until the berries release their juices. Stir in the vanilla extract.
  2. Beat the softened mascarpone and powdered sugar until smooth.
  3. Slowly pour in the chilled heavy cream, vanilla, and salt, whipping on medium-high speed until stiff peaks form.
  4. Line a 23cm square pan with parchment paper.
  5. Place a single layer of graham crackers at the bottom of the pan, snapping them to fit the edges.
  6. Spread 1/3 of the cream over the crackers and spoon a generous amount of the mulberry mixture over the cream, swirling gently.
  7. Repeat the layers of graham crackers, cream, and mulberries two more times.
  8. Smooth the final layer of cream on top, cover the pan tightly with plastic wrap, and chill for 8 to 12 hours.