INGREDIENTS
1
Mint, leaves
1 pint
Raspberries
1 pint
Strawberries
1
Egg yolk
1 cup
Lemon curd
1/4 cup
Strawberry preserves
1 1/2 cups
All purpose flour
1/2 cup
Almond flour
1 tsp
Kosher salt
5 tsp
Powdered sugar
1/2 cup
Butter, unsalted
1 8 ounce container
Mascarpone cheese
3/4 cup
Whipping cream
1 tbsp
Water