3/4 c shredded, sweetened coconut
3 large limes
250g tub mascarpone cheese
3/4 c icing sugar
1 c whipping cream
2 c fresh berries (any combo)
1 tsp white sugar
Toast coconut ina dry frying pan until golden, then cool completely. Finely grate zest from 2 limes. Squeeze out 1/4 c juice from the limes and set aside.. In a large bowl, beat mascarpone with icing sugar until creamy. Beat in lime juice. Beat whipping cream until it forms stiff peaks. Stir 1/3 of whipped cream into mascarpone mixture. Fold in remaining cream. Fold in 1/2 c coconut and most of lime zest (save some for garnishing). Spoon into parfait or wine glasses. Mixture will keep refrigerated for one day. Place berries in a bowl, add a squeeze of lime juice and 1 tsp sugar, stir lightly. Let stand for approx 10 min then spoon over mousse. Sprinkle with remaining coconut and lime zest. (I added 2 chocolate "cigar-type" cookies to each wine glass as well). Makes 6 servings (or one honkin' big one- it's that good :)
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