Stone Fruit Shortcakes with Mascarpone Cream
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 461, total fat 21 G., saturated fats 11 G., proteins 5 G., carbohydrates 65 G., fiber 2 G., cholesterol 56 mg, sodium 294 mg, sugar 49 G.
Calories 461, total fat 21 G., saturated fats 11 G., proteins 5 G., carbohydrates 65 G., fiber 2 G., cholesterol 56 mg, sodium 294 mg, sugar 49 G.
Stone fruits are simmered in a light syrup with orange juice, creating a wonderful filling for a homemade shortcake with a delicate mascarpone cream. Giada de Laurentiis uses peaches and plums in her recipe, but you can feel free to use any stone fruits that are in season, such as nectarines, apricots, and cherries.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tsp vanilla extract
- 1 cup of sugar
- 0.5 cup freshly squeezed orange juice
- 3 peaches, halved and cut into 8 wedges or 12 oz (350 g) frozen peaches, thawed
- 3 plums or apricots, halved and cut into 8 wedges
- 1/4 cup heavy cream
- 3 tablespoons powdered sugar
- 1 cup mascarpone cheese (220 g) at room temperature
- 6 homemade or store-bought shortcakes or biscuits, cut in half horizontally
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Recipes with similar ingredients: Apricots, plums, mascarpone cheese, cream, shortcrust pastry, Orange juice
Cooking the dish according to the recipe:
- Combine vanilla extract, sugar, 1 cup water, and orange juice in a medium saucepan. Stir over medium heat until the sugar dissolves. Add the peaches and plums and bring to a boil. Reduce heat and simmer until the fruit is soft and the syrup has reduced slightly, about 15 minutes. Let cool for 15 minutes.
- In a medium bowl, beat the cream with a mixer until thick. Add the powdered sugar and vanilla extract and continue beating until soft peaks form. Add the mascarpone cheese and beat until thick and smooth.
- Place the shortcakes on serving plates. Spoon some fruit onto the bottom half of each layer and top with a dollop of frosting. Top with the tops of the shortcakes and drizzle with fruit syrup.
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