(serves 4)

Ingredients:
• 6 oz. Mascarpone Cheese (softened to room temperature)
• 2 oz. Cream Cheese (softened to room temperature)
• 3 oz. Chambord
• 2 cups Powdered Sugar
• 2 pints fresh Raspberries
• 1 cup Heavy Cream
• 1 tablespoon Lemon Juice
• 3 ½ “ to 4” heart shaped mold.

Instructions:
Estimated Preparation Time: 20-30 minutes

Coeur a la Crème:
1. In a KitchenAid-like food mixer add softened mascarpone cheese and cream cheese together and mix on medium high speed for 2-3 minutes. Cheese mixture will soften and then get firm again.

2. Add 1 cup of powdered sugar to the cheese mixture. (reserve the second cups for use later.) Slowly add the Chambord. Continue on medium high speed until well mixed.

3. Chill mixture in refrigerator.

4. In a clean mixing bowl add heavy cream and ½ cup of powdered sugar. Whip until stiff to create a whipped cream.

5. Fold in the 1/3 of the whipped cream to the chilled mascarpone cheese mixture. Repeat 2X.

6. Pour mixture into a heart shaped mold and let rest in refrigerator for 2-3 hours. (Recommendation: line mold with cheese cloth)

Sauce:
1. Mix 1 ½ pint of raspberries, remaining ½ cup of powdered sugar and 1 tablespoon of lemon juice in a blender. Puree and strain.

Plating:
Place the heart shaped mold in the center of a large (preferably white) plate. Flip over mold. Gently remove mold. Add sauce around the heart and garnish with remaining fresh raspberries.

Happy Valentines Day!