By executive chef Phil Callahan, Carter Plantation
Makes 10 servings
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.
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.