Berries with Mascarpone and Meringue

I love the fruits of summer. It's a little early for the fruit crops to be in full swing just yet, but I picked up some nice strawberries and blackberries at the store, along with some kiwis at a really great price. This recipe calls for mascarpone 'lightened' up with a little whipped cream ('lightened' being a relative term here!) and flavored with a little cinnamon, dolloped over the fruit, then topped with crushed meringue cookies. The mascarpone mixture is great over most any fruit. Really delicious!

Berries with Mascarpone and Meringue

1 (10-ounce) container fresh strawberries, hulled and quartered
1-1/4 cups fresh raspberries
1-1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tablespoons sugar
2 teaspoons fresh lemon juice
1/2 cup mascarpone cheese
1/2 cup whipping cream
pinch ground cinnamon
4 meringue cookies, coarsely crumbled

Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.

Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the cream, remaining 2 tablespoons of sugar, and pinch of cinnamon in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream.

Using a slotted spoon, divide the berries among plates. Spoon the mascarpone cheese atop the berries. Sprinkle the meringue cookies over top. Drizzle the berry juices around the dessert and serve immediately.

Source: Giada De Laurentiis