Celebrity

The Pioneer Woman Ree Drummond’s Mascarpone Berry Bowl Recipe

Food Network star Ree Drummond whips up an irresistible berry sensation. Read on for more on how to create her mascarpone berry bowl recipe.

by Sheiresa Ngo

Published on April 2, 2022

2 min read

Ree Drummond’s mascarpone berry bowl

Ree Drummond wears a black, velvet top while giving a cooking demonstration on Stephen Colbert's talk show.

Ree Drummond and Stephen Colbert | Scott Kowalchyk/CBS via Getty Images

Drummond is a big fan of cheese. “If I could dream about any one category of food, it would definitely be cheese,” says Drummond on The Pioneer Woman show. During her cooking segment, she demonstrates how to make a mascarpone berry bowl.

Drummond starts by putting a mixture of blueberries, raspberries, and blackberries in a bowl. Then she adds lemon juice, lime zest, and a few tablespoons of honey, and she stirs the mixture. As she stirs, she says it begins to get “syrupy and sweet.” She describes the mascarpone as a “special little elegant bowl full of goodness.”

The Accidental Country Girl says this is an easy dessert to make. However, she feels like it’s tough to call it a dessert because it’s so quick to make. For the next step, Drummond prepares the mascarpone mixture. She explains that mascarpone is a soft cheese similar to cream cheese. She says it’s a mild cheese and it’s the main ingredient in tiramisu. Next, she adds a few tablespoons of heavy cream, a splash of vanilla, and more honey for added sweetness.

Putting the finishing touches on the mascarpone berry bowl

Drummond uses a hand mixer to mix the mascarpone until it’s fluffy. She then puts about two scoops of the cheese mixture in a bowl and adds the berries. For the finishing touches, Drummond adds mint and places a ladyfinger cookie on the side. You can find the complete ingredients list and directions here.

Ree Drummond’s crisp in a pinch

If you’re looking for another berry recipe, try Drummond’s crisp in a pinch. She starts with a bowl of blueberries, raspberries, and blackberries, and adds sugar, lemon juice, and the zest from the lemon. Drummond then stirs the berries and lets them cook in a pan.

For the crisp, Drummond toasts oats and sliced almonds. She stirs the almonds and oats constantly so they don’t burn. Once they’re toasted, Drummond places them in a sheet pan. She then makes a syrup. For the syrup, she uses butter, four tablespoons of maple syrup, brown sugar, and cinnamon.

Drummond describes this dessert as a “deconstructed fruit crisp.” She says the fruit mixture isn’t thick initially, so she adds water and cornstarch to thicken it. “This is called a cornstarch slurry, which is a little bit of a thin paste that you add to mixtures on the stovetop to get them to thicken,” says Drummond. She pours the slurry into the fruit, turns up the heat, and stirs the mixture. While the fruit mixture thickens, Drummond puts the oats in the syrup and tosses them.

Next, Drummond puts the berries in a bowl. She scoops out the crisp mixture and sprinkles it on top of the berries. Then, she adds a scoop of vanilla ice cream. “I really wish I’d known about this when Ladd and I first got married,” says Drummond. “It would have saved me 25 years of baking crisps in the oven.” You can find the complete ingredients list and directions here.

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