Baked Mascarpone and Cherry Clafoutis
A tender baked custard dessert studded with fresh cherries and a smooth mascarpone finish, perfect for elegant dinner parties. This french-inspired desserts ready in about 60 minutes pairs fresh cherries, pitted, mascarpone cheese, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 cups fresh cherries, pitted
- 8 oz mascarpone cheese
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 2 tbsp butter
- 1 tbsp powdered sugar, for dusting
Instructions
- Step 1: Preheat oven to 350°F. Butter a 9-inch round baking dish with 2 tbsp butter, making sure to coat evenly.
- Step 2: In a large bowl, whisk together 3 large eggs and 1/2 cup granulated sugar until the mixture is pale and slightly thickened, about 2 minutes.
- Step 3: Add 8 oz mascarpone cheese to the egg mixture and whisk until smooth and creamy.
- Step 4: Sift 1/3 cup all-purpose flour into the mixture and gently fold it in to avoid lumps.
- Step 5: Slowly pour in 1 cup whole milk and 1 tsp pure vanilla extract while whisking to create a smooth custard batter.
- Step 6: Arrange 2 cups pitted fresh cherries evenly in the buttered baking dish.
- Step 7: Pour the custard batter over the cherries, ensuring they are submerged.
- Step 8: Bake for 40-45 minutes until the custard is set and golden on top; a knife inserted should come out clean.
- Step 9: Let cool slightly before dusting with 1 tbsp powdered sugar and serving warm or at room temperature.
Frequently asked questions
How long does Baked Mascarpone and Cherry Clafoutis take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Mascarpone and Cherry Clafoutis?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh cherries, pitted from drying out.
Can I substitute ingredients in Baked Mascarpone and Cherry Clafoutis?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mascarpone and Cherry Clafoutis for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mascarpone and Cherry Clafoutis?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
