By executive chef Phil Callahan, Carter Plantation

Makes 10 servings

Shortcake:

• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 6 tablespoons butter, chilled and cubed
• 3/4 cups heavy cream
• 2 mashed hard-cooked egg yolks
• 2 tablespoons melted butter
• 1 tablespoon sugar

Filling:

• 3 pints blackberries
• 3/4 cups sugar
• 6 ounces water
• 1 1/2 cups mascarpone cheese
• 4 ounces heavy cream
• 4 ounces honey
• Fresh mint, for garnish

Instructions for Shortcake:

Preheat oven to 375°F. Sift the flour and baking powder into a bowl. Add the butter pieces and work with your finger until the consistency of crumbs. Add the cream and yolks and stir until dough comes together. Turn the dough on to a work surface and roll out to 3/4- inch thickness. Use a cookie cutter to make rounds. Place shortcakes onto a baking pan. Brush the tops with butter and sprinkle with sugar. Bake for 12 to 15 minutes. Let cool, then split.

Instructions for Filling:

Place the sugar and water into a sauce pan and bring to a boil. Remove from heat and add blackberries. Whisk mascarpone, cream and honey in a different bowl. Now place the blackberry syrup and a dollop of cheese on the bottom half of each shortcake. Replace the top half and garnish with fresh mint.