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Cooking with Stephen Lee Masterchef 6 - Tuiles and Berries

Course: Dessert
Cuisine: American
Keyword: berries, mascarpone, quick dessert, tuilles
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Cooking with Stephen Lee, Masterchef 6 US edition: Tuiles, Berries and Mascarpone - How to make a michelin-star-worthy dessert in less 30 minutes.
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  • 115 g softened butter
  • 300 g fine sugar
  • 5 eggs
  • 250 g all-purpose flour
  • a pinch of sea salt flakes
  • 1/4 tsp grains of paradise
  • 1/4 tsp vanilla extract

For the berries:

  • 120 g fresh raspberries
  • 120 g fresh blueberries
  • 120 g blackberries
  • 1 tsp confectioners sugar
  • a pinch of five spice
  • juice of one lemon divided
  • 2 tbsp Ibarra chocolate divided ( or grated 85% organic dark chocolate)
  • 1/2 teaspoon Buddha's hand zest divided (or organic lemon)

To serve:

  • 150 g mascarpone cheese


  • In a mixer with whip or scraper attachment add softened butter and fine sugar.
  • Mix butter and sugar together until pale yellow and forms ribbons by creaming on medium speed for approximately 3 minutes.
  • Add the whole eggs, one at a time to loosen mixture. Add flour, pinch of salt & fresh cracked grains of paradise and vanilla extract.
  • Cover a baking tray with parchment. Take one heaping soup spoonful of mixture. Use a circular motion with the back of the spoon to spread the mixture onto the pan. Freeze remaining mixture for future use.
  • Bake mixture in the oven at 425F/190C for 9 minutes or until the edges are lightly brown.
  • Immediately take one tuile at a time and very gently shape with the help of a rolling pin. If it's too hard to shape, just put the tuile back in the warm oven for a few seconds.

For the Berries:

  • Mix raspberries & blueberries. Add one level soup spoon of confection sugar, a pinch of five spice & and 2 tbsp lemon juice (adjust to taste).
  • Put blackberries in a blender, add 1 tbsp of lemon juice, Ibarra chocolate & grated Buddha's hand citron. Blend and set aside.

Dessert Assembly:

  • With micro blade zest Buddha's hand citron onto plate for a heavenly aroma. Grate Ibarra chocolate onto plate
  • Layer berry mixture, berry puree & tuiles to liking.
  • Spoon mascarpone cheese onto plate.


Tools required:
- Mixer
- Baking tray & parchment paper
- Powerful blender, to make a smooth blackberry puree 
- Microplane zester, for quicker and better results when grating food
- spatula, spoons, cups and knives
Recipe courtesy of Stephen Lee