Polenta Pudding with Blackberry Compote and Mascarp

Name: Polenta Pudding with Blackberry Compote and Mascarpone Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sticks (1 1/2 cups) unsalted butter, softened; 5 cups confectioners' sugar; 1 vanilla bean; 4 large whole eggs; 2 large egg yolks; 2 cups bread flour; 1 cup cornmeal; 3 1/2 cups blackberries; 1/2 cup granulated sugar, or to taste; 1/4 cup grappa; 1/2 cup mascarpone* cheese; 1 cup heavy cream; 3 tablespoons granulated sugar; Garnish: 1/2 cup blackberries; *available at specialty foods shops and some supermarkets

Servings: persons

3 sticks (1 1/2 cups) unsalted butter, softened
5 cups confectioners' sugar
1 vanilla bean
4 large whole eggs
2 large egg yolks
2 cups bread flour
1 cup cornmeal
3 1/2 cups blackberries
1/2 cup granulated sugar, or to taste
1/4 cup grappa
1/2 cup mascarpone* cheese
1 cup heavy cream
3 tablespoons granulated sugar
Garnish: 1/2 cup blackberries
*available at specialty foods shops and some supermarkets

1
Preheat oven to 325 F. and butter and flour a 12-inch round cake pan.
2
In a bowl with an electric mixer beat together butter and confectioners' sugar until light and fluffy.
3
Split vanilla bean lengthwise.
4
Scrape seeds from pod and add to butter mixture.
5
Beat in whole eggs and egg yolks 1 at a time, beating well after each addition, and fold in flour and cornmeal.
6
Pour batter into pan and bake cake in middle of oven 1 hour and 15 minutes, or until golden.
7
Invert cake onto a rack and cool completely.
8
Transfer cake to a large platter.
9
In a saucepan cook blackberries, granulated sugar, and grappa over moderate heat, stirring occasionally, 10 minutes, or until sugar is dissolved.
10
Pour compote over cake.
11
Let pudding stand, loosely covered, at room temperature at least 6 hours and up to 1 day.
12
In a bowl with an electric mixer beat mascarpone until light and fluffy.
13
Add cream and granulated sugar and beat mixture until it holds soft peaks.
14
Garnish pudding with blackberries and serve with mascarpone cream.

2532

kcal

Calories

111

Fat

348

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 sticks (1 1/2 cups) unsalted butter, softened, 5 cups confectioners' sugar, 1 vanilla bean, 4 large whole eggs, and more.

Yes, Polenta Pudding with Blackberry Compote and Mascarpone Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Polenta Pudding with Blackberry Compote and Mascarpone Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions