Wild Berry and Mascarpone Pie with Cookie Crust

COOKING TIME: 20 minutes (with 8 hour wait time)


  • Cookie Crust:
  • 2 cups of crumbled Isola Lemon Frolletti Cookies
  • 1/2 stick of butter
  • 1/4 cup of sugar (optional)
  • Filling:
  • 8 ounces Mascarpone cheese
  • 1/4 cup of sugar
  • 2 cups heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup of Wild berry Preserves
  • 2 pints of fresh berries (blueberries, strawberries, raspberries, or blackberries)
  • 2 tablespoons of berry liquor
  • 1/2 cup of crumbled Frolletti cookies

Preparation Instructions

Cookie Crust

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Crumble cookies well with either a food processor or blender. if you don have either in the unopened bag smash the cookies well.
  3. Mix all ingredients into a bowl and mix until thick and smooth, and scrap crust into a pie pan. Be sure to smooth the crust down and well on the edges.
  4. Cook in oven for 8-10 minutes or until crisped.
  5. Set aside and let it fully cool.


  1. In a large bowl beat the Mascarpone cheese and sugar until smooth. Add lemon zest for additional taste if you so choose.
  2. In another bowl whip the cream with the vanilla until it begins to stiffen. Scoop some of the cream into the cheese mix to lighten it and fold it in well.
  3. Let the cream and cheese to rest in the refrigerator for 8 hours or overnight.
  4. When ready to serve mix the jam and liquor to create a sauce. Place the chilled mix with the berries into the pie crust, sprinkle additional crumbled Frolletti cookies and drizzle the jam mixture on top.

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