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This easy dessert for a strawberry mascarpone cream is almost like a cheesecake version as it uses roughly the same ingredients but because it is made in individual glasses, it is quicker and with less risk of things falling apart when you unmold.
Strawberry mascarpone cream
I have this love for all things mascarpone. Like in this mascarpone trifle or how about this tiramisu with spiced cookies! Mascarpone is basically a cream cheese, but I find it is creamier than ‘regular’ types. It is not light by any means but you have to be able to indulge every once in a while right? And this strawberry mascarpone cream is absolutely perfect for just that.
I saw the idea for this recipe on Huffington post by Jamie and I just knew I had to make it. You can make the dessert in glasses or in pastry rings. The image below shows how it looks when made with the ring. I was actually surprised it held so good. After three hours in the fridge it was firm enough to stand on it’s own. So if you’re making the strawberry mascarpone cream, you can use either method.
Italian cookies
For the bottom of the strawberry cream I used cantuccini cookies. These hard Italian cookies are a favorite of mine, but really you can use whatever other cookie you want to create this dessert. I sometimes use macaroons or ginger cookies but use your favorite.
For the rest making the strawberry mascarpone cream is nothing more than mixing cream with the heavy cream, lemon curd and a bit of sugar. I like to place a few slices of strawberries on the outside of the glass, as I think that looks pretty but absolutely not a must. It will work without as well.
Strawberry mascarpone cream
Ingredients
- 250 gr mascarpone
- 55 gr fine sugar
- 2 tbsp lemon curd
- 60 ml whipping cream or heavy cream
- 150 gr fresh strawberries plus more for decorating
- 175 gr cantuccini cookies
- 50 gr butter melted
- juice of 1 5 bloodorange
How to make the strawberry mascarpone cream
- Put the cantuccini cookies into a food processor and crush them until fine.
- Add the orange juice and the melted butter to the cookie crumbles and mix it well so that all crumbles are coated and sticking together.
- Press this as a bottom into your molds or glasses, whatever you’re using.
- Put these in the fridge until further use.
- Add 1 tbsp of the sugar into the whipping cream and whip this until it holds stiff peaks.
- Put the mascarpone in a separate bowl and stir it with the lemoncurd and the rest of the sugar.
- Fold the whipped cream into the mascarpone mixture with a spatula.
- Crush the berries you’re using into a food processor or use a fork. Crush them and make sure not to create a puree. Gently fold them into the mascarpone mixture. Don’t mix them completely so you have streaks of pink and white.
- Take the molds out of the fridge and line each mold with some of the berries. Cut them in half and place the cute side on the outside of the ring.
- Fill the molds being careful not to misplace the fruits on the side and put them in the fridge right away covered with plastic wrap.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
