This creamy summertime dessert, inspired by executive chef Timothy Grayson's recent trip to Tuscany, spotlights mixed berries and toasted hazelnuts.

Toscano Fresco Fruit Hazelnut Cream Salad

From Timothy Grayson, the district executive chef for Sodexo Dining Services at Whitworth University

¾ cup mascarpone cheese

1 cup whipping cream

3 tablespoons powdered sugar

12 ounces strawberries, chilled

6 ounces of marion berries or blackberries, chilled

1 ounce maraschino cherries without stems

3 ounces hazelnut liquor

1 teaspoon lemon juice

½ cup granulated sugar

4 tablespoons sliced toasted hazelnuts

Fresh mint leaves (optional)

In a medium mixing bowl, whip cheese, cream and powdered sugar until smooth and well blended. Set aside.

Place fruit in a chilled bowl with cherries, lemon juice, granulated sugar and liquor. Slowly add cream mixture, gently mixing with a rubber spatula.

To serve, top with toasted hazelnuts and garnish with fresh mint.

Serves: 6