Strawberries with mascarpone cream

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 232, total fat 20 G., saturated fats 12 G., proteins 3 G., carbohydrates 10 G., fiber 1 G., cholesterol 69 mg, sodium 147 mg, sugar 8 G.

This dessert is a more sophisticated take on strawberries and cream. Each berry is cut crosswise and filled with a light vanilla mascarpone cream. Choose large berries of approximately the same size, and if they tend to fall over, trim the bottoms a bit so they stand upright.

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.

Ingredients for the recipe:

1 tbsp. mascarpone cheese
0.5 cup chilled whipped cream
3 tablespoons powdered sugar
1/4 tsp vanilla extract
1 vanilla bean, seeds scraped out
16 large strawberries
Special equipment: pastry bag with a star tip

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, mascarpone cheese

Cooking the dish according to the recipe:

Combine mascarpone, heavy cream, sugar, vanilla extract, and vanilla seeds in a stand mixer and beat until soft peaks form. Using a spatula, transfer the mixture to a pastry bag fitted with a star tip.
Place the strawberries upright on a serving plate. If they're falling over, trim off any green stems. Using a small, sharp knife, make a cross-shaped cut in each berry, cutting almost to the bottom but not all the way through. The cut should be large enough to allow the strawberry to open without falling apart. Use your fingertips to gently push the strawberry petals apart.