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Strawberries and Mascarpone Cream

This delicate but elegant spring dessert is easy to make for a crowd. You will need 8 (4-ounce) Mason jars or similar serving vessels.

Makes 8 servings

1 pound strawberries, sliced
1 tablespoon sugar
1 teaspoon lemon juice
8 ounces pecans, chopped
16 ounces mascarpone
½ cup heavy cream
3 tablespoons honey
1 tablespoon vanilla extract or paste
Mint leaves, for garnish

Place strawberries, sugar and lemon juice in a bowl and allow to sit at room temperature for 30 minutes.

In a skillet over medium heat, toast pecans until fragrant; about 2 minutes. Set aside.

In a bowl, add mascarpone, cream, honey and vanilla and beat with an electric mixer until smooth and combined; about 1 minute.

Divide pecans among Mason jars. Next, divide mascarpone cream mixture among jars, leaving an inch of headspace. Top with strawberries, garnish with a mint leaf and serve. Mascarpone cream can be made up to a day in advance and stored in the refrigerator.

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