This Mixed Berries with Mascarpone and Matcha is one of my favourite breakfasts, desserts or late night snacks! There’s just something about the combination of berries and something creamy. I know many people tend to have yoghurt with or over their fruit but if you didn’t know this already, I’m a huge fan of mascarpone!
Mascarpone is my go to ingredient when I think of cream, whether sweet or savoury. This recipe, if you can call it that, is a potent one. We’re talking one big bowl of vitamins and minerals because, as we all know, berries are nutritional powerhouses, high in anti oxidants and fibre, full of Nature’s best!
Now about a year or so ago, I came across matcha tea. I mean let’s face it, even if you’d been living on the moon in the last year, you would’ve heard of matcha tea – it’s even being called one of the superfoods of 2016! Matcha Latte, Matcha Ice Cream, Matcha Milkshakes, Matcha Pasta – I’m amazed they haven’t written a song about it yet! “Matcha By Golly Wow” quite has the ring to it, don’t you think?
So, really, resistance was futile, in fact, I’m sure the Borg Queen probably uses Matcha to start her day!
Back to today’s recipe. One morning, as I was sitting down to breakfast and having my usual mixed berries with a up of green tea, I had one of those lightbulb moments. What if I tried adding a couple of spoons of matcha into the mix? Not only will it add another layer of flavour to the mix, but it is also high in antioxidants, it aids concentration and more importantly for this homeschooling mum of 4, it apparently boosts energy levels without increasing heart rate.
What is Matcha?
It literally means “green tea” in Japanese. The strength of matcha lies in the fact that it is powdered green tea leaves. When you brew a cup of green tea, you are only getting a fraction of the goodness the leaves have to offer by virtue of the fact that you are only getting what leaches out into the liquid, and nothing else. Those leaves we throw away? They are still packed in nutrients. So matcha solves that problem by being in powdered form, the personification of the Japanese practice of waste not – Mottainai.
There is so much more to matcha, I think I shall devote a whole post to it one of these days but for now, let us enjoy today’s delightful, colourful and health-giving recipe – Mixed Berries with Mascarpone and Matcha.
Tips on getting the best out of this recipe:
The more the merrier as they say. In the pictures here, I have strawberries, blueberries, raspberries and blackberries. With summer here, this mix will get even more adventurous, depending on what’s about.
I have suggested 1 large handful per person, but that is a matter of choice and stomach size!
Mascarpone is thick and creamy, so I lighten it with some milk for a lighter consistency and the honey is there to combat the slight bitterness of the matcha.
Not everyone can handle the bittersweet taste of matcha, if you can’t, blend the matcha into the mascarpone instead of sprinkling it all over. Do this before you lighten the mascarpone with the milk and honey.
I hope you give it a try, whether for breakfast or dessert and let me know with a comment below!
- 2 large handfuls of mixed berries of your choice (as above)
- 100g/about 6 tbsp mascarpone cheese
- 2 tsp honey
- 2 tbsp milk
- half tsp matcha
- toasted nuts
- granola (toasted oats)
- Mix the mascarpone, honey and milk together, forming a smooth and light mix.
- Wash and gently dry the berries with a paper towel.
- Divide them up between to bowls.
- Spoon the mascarpone mix over the berries.
- Sprinkle the matcha all over and dig in!
- Serving Size: 2