So, this week, I’ve taken a light-hearted look at the downfalls of being a food blogger. It is tongue in cheek and meant to read as amusing (I try), but I know many food bloggers who feel my pain.
If you are a food blogger, or ever wondered what it was like for us, have a look at my post on the Huffington Post “12 reasons why it sucks to be a food blogger“.
Anyway! Back to the food! It’s wild blackberry season and I’ve been out with my youngest gathering nature’s finest. He’s less scared of spiders than I am (or perhaps it just doesn’t occur to him that they could be hanging anywhere in those tangle of bushes), and climbs right in to the hard to reach spots.
Although our wild blackberries are smaller than store bought varieties, I love the thought of getting something for nothing. I also find blackberry picking really relaxing.
As a kid, I would rush to go “brambling” before everyone else beat me to the juiciest, biggest specimens, but it seems that here in Sweden they aren’t as bothered about picking their own blackberries, meaning there are plenty to find.
I came up with this recipe to use up mascarpone I had in the fridge. I thought about adding cream cheese with it, but decided on using cream instead. If you wanted to lighten the recipe a little, I think thick Greek yoghurt would go really well.
The filling is not sweet at all (I felt it was just right), so if you want to add more icing sugar, you could (it won’t alter the texture or setting process in any way).
The crust for this dessert is based on my Gluten Free Lighter Caramel and Almond Pie, but with hazelnuts in place of almonds. Using nuts in a base for cheesecakes or other desserts makes a tasty gluten free alternative to flour versions.