4,5 / 10
ready in 1 hr 55 min.
Wash the gooseberries. Drain well. Bring to a boil with the white wine and 2 tbsp of the sugar. Remove from the heat. Reserve 1/4 of the gooseberries with 4-5 tbsp of the liquid. Allow to cool.
Puree the remaining compote and strain through a sieve. Allow to cool and then stir in the remaining sugar, lemon juice and mascarpone. Fold in the whipped cream. Place into four glasses and refrigerate for at least one hour.
Pour the reserved gooseberries and liquid over the top, dividing evenly between the four glasses and serve.