Stuffed Croissants for petit dejeuner

Blackberries are delicious and the grocery stores are chalk full of them now!   After a stressful week of STARR testing, I knew Emma needed to have a special breakfast this weekend.   I grabbed some fresh croissants and made a creamy spread to compliment blackberries.   After eating, she looked at me and asked if she could have another?   Quick, easy but with a beautiful presentation - this makes breakfast special.

Stuffed Croissants

Ingredients:

• fresh croissants
• pint of fresh blackberries {or any other berry}
• 1 pkg mascarpone cheese
• 2 T confectioners sugar + 1 T for dusting
• 1 t vanilla bean extract
• squeeze fresh lemon

Directions:   Rinse blackberries, dry them and slice them in half and set aside.   Split and lightly toast your croissants.  In a small bowl, mix together the mascarpone with the confectioners sugar, vanilla bean extract, and lemon juice.  To assemble, spread the mascarpone mixture onto the bottom croissant slice, layer with blackberries then spread another mascarpone mixture layer onto the top croissant to "sandwich" the blackberries.   Dust with confectioners sugar and serve!