Instructions: Cook together loganberries and sugar for 10 minutes, save a few berries for garnish.

Whip together mascarpone, whipping cream and the 1 1/2 oz sugar to a soft peak.

For pudding:
In an electric mixer beat the soft butter, sugar, and vanilla until creamy.

Beat in the eggs and egg yolks one at a time. Fold in flour and polenta.

Pour into 12" greased and floured cake pan. Bake 1 hour, 15 min. in a preheated oven at 325 degrees. Unmold on a rack and let cool.

Cut cake into 12 wedges. Place cake wedges in a larger size cake pan. Pour cooked berries and juices on top and around cake, cover and soak overnight

(baste several times with juices).

Divide cake wedges on plates, place one spoonful of mascarpone cream on top of each and garnish with a few fresh berries, fresh mint tips and some of the berry juices.

Chef Jeanty recommends Chandon Blanc de Noirs with this fruity, textured dessert.

Chandon wines netsite.

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