Cream Filled StrawberriesPosted: February 1, 2009
I wanted to bring a dessert to Larry and Erika’s Superbowl party that used the great strawberries in season here in Florida. I had heard about this recipe for while now and decided this was the one. Thankfully it was easy to put together since you don’t want to put it together too early. A few hours ahead of serving is long enough. It was nice and creamy, yet light enough to off set all the other goodies we grazed on during the game! This would be great for a brunch, shower, snack, dessert, etc…
These ended up being a HUGE hit. Definitely give these a try!
I found this recipe on the Joy of Baking site.
16-18 large strawberries
1/3 cup mascarpone cheese
1/3 cup (80 ml) heavy whipping cream
2-3 (24-36 grams) tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract
You want the strawberries to sit flat. So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they will stand upright when placed on your serving tray. With a small sharp knife, cut an “X” in each strawberry, cutting almost to the bottom of each strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make “petals”. Set aside while you make the cream filling.
In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form. Add the sugar and vanilla and continue to whip until stiff peaks form.
Spoon the cream into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip). Pipe the cream into the strawberries. If not serving immediately, cover, and place in the refrigerator until serving time.