Ingredients:

  • 1 lb fresh strawberries, stems attached
  • 6 oz fresh raspberries
  • 6 oz fresh blackberries
  • 1/2 cup pomegranate arils
  • 4 oz dark chocolate (70% cocoa), broken into shards
  • 1 cup bite-sized fudge brownie squares
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup white chocolate melts
  • 1 cup mini salt-flecked pretzels
  • 1/2 cup chocolate-covered almonds
  • 8 shortbread heart cookies
  • 1/2 cup seedless raspberry jam
  • 1/2 cup mascarpone cheese

Instructions:

  1. Wash all berries thoroughly and pat them bone-dry with paper towels to prevent moisture transfer on the board.
  2. Place the seedless raspberry jam and mascarpone cheese into individual small ceramic ramekins.
  3. In microwave-safe bowls, melt the semi-sweet chocolate chips and white chocolate melts separately in 20-second intervals until smooth.
  4. Place the ramekins on a large wooden board or marble slab to serve as anchor points.
  5. Arrange the larger items first, such as the brownie squares and whole strawberries, around the ramekins.
  6. Fill the larger gaps with clusters of raspberries, blackberries, and dark chocolate shards.
  7. Add the crunchy accents, including mini pretzels, chocolate-covered almonds, and shortbread cookies into the remaining small spaces.
  8. Garnish with pomegranate arils for a jeweled look and drizzle the brownies with the melted white chocolate.