Dutch Baby with Almonds, Fresh Berries, Mint and Mascarpone Whipped Cream

Photos by Michael Piazza / Styled by Catrine Kelty

Serves 6 

1 pint blueberries 
1 pint strawberries, hulled and quartered 
6 tablespoons (75g) sugar, divided 
1 tablespoon grated lemon zest, plus 1 tablespoon juice, divided 
½ cup mascarpone cheese 
½ cup heavy cream 
1½ teaspoons almond extract, divided 
1⅓ cups (186g) all-purpose flour 
¼ teaspoon kosher salt 
⅛ teaspoon ground nutmeg 
6 large eggs 
1 cup (240mL) whole milk 
3 tablespoons unsalted butter, room temperature, divided 
¼ cup sliced almonds, lightly toasted, divided 
¼ cup chopped fresh mint, plus 10 small leaves, divided 

Toss blueberries and strawberries with 1 tablespoon sugar, 2 teaspoons lemon zest, lemon juice and a pinch of salt in a large bowl and set aside. 

Combine mascarpone cheese, heavy cream, 1 tablespoon sugar and ½ teaspoon almond extract in the bowl of a stand mixer fitted with whisk attachment. Beat, starting on low speed and gradually increasing speed to medium, until mixture is light and fluffy, about 1 minute. Transfer to a serving bowl and set aside. 

Whisk flour, 2 tablespoons sugar, salt and nutmeg in a large bowl. Whisk eggs, milk, remaining 1 teaspoon almond extract, 1 tablespoon butter and remaining teaspoon lemon zest together in a second bowl. Whisk ⅔ of the milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth. Leave whisk in batter and allow to rest. 

Adjust oven rack to lower-middle position, place a 12-inch cast-iron or other oven-safe nonstick skillet on the rack and set oven to 425°F. 

When the oven is hot, add remaining butter to the skillet and return to the oven until foaming subsides and butter is lightly browned, 30 to 60 seconds. 

Carefully remove the skillet from the oven and swirl so the butter coats the bottom of the pan. Whisk batter one last time to combine, then pour into the skillet. Sprinkle evenly with remaining sugar and half of almonds. Bake until the pancake is puffed and its top is well-browned, 18 to 22 minutes. 

Stir chopped mint into berry mixture and spoon over Dutch baby. Garnish with remaining almonds and mint leaves and serve, passing whipped mascarpone on the side.

This recipe appeared in the Summer 2022 issue as part of a larger story called Triple Dutch.