Ingredients
For the Cake
For the Filling
For the Mascarpone Cream
For the Topping
Directions
- 1
Preheat the oven to 350°F (175°C).
- 2
Distribute the butter pieces evenly at the bottom of a 10-inch pie dish or casserole.
- 3
In a medium bowl, gently toss the berries with granulated sugar, cornstarch, orange zest, and lemon juice until well combined.
- 4
Transfer the berry mixture to the pie dish, spreading it out evenly, and set aside.
- 5
In another medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk, melted butter, orange zest, and vanilla or orange extract until just combined.
- 6
Pour the batter over the berry mixture, spreading it gently.
- 7
Sprinkle the almond slices evenly on top.
- 8
Bake for 40-50 minutes or until the cobbler is golden brown and set.
- 9
Allow cooling for 15-20 minutes before serving.
- 10
In a mixing bowl, combine cold mascarpone cheese, condensed milk, salt, and heavy whipping cream. Whip with a hand mixer or stand mixer for 30 seconds.
- 11
Gradually add granulated sugar, continuing to mix until soft peaks form.
- 12
Fold in vanilla bean seeds or vanilla extract.
- 13
Chill in the refrigerator until ready to serve.
- 14
Serve the cobbler warm, topped with a dollop of the chilled mascarpone cream.
