Strawberries and Mascarpone cream

Strawberries and mascarpone cream are the easiest, ‘non-recipe’ dessert recipe that brings out the best of peak strawberry season. Strawberries come in two forms here: cooked down into a smooth and sweet coulis-like sauce, and fresh quarters of strawberries, all piled on top of a rich, vanilla-flecked mascarpone cream. A refreshing and easy dessert somewhere between the classic strawberries and cream, strawberry shortcake, and a strawberry fool.

Ingredients:

• For the mascarpone cream:
  • 250 grams mascarpone cheese, room temperature
  • 200 grams heavy whipping cream, cold
  • 40 grams granulated white sugar
  • Contents of 1 vanilla pod, or 1 teaspoon vanilla bean paste
• For the strawberry sauce:
  • 120 grams fresh strawberries, washed and diced
  • 30 grams granulated white sugar
  • 10 grams lemon juice
• For assembling:
  • 300 grams fresh strawberries, washed, dried, and quartered

Instructions:

1. For the strawberry sauce:
   • Place all of the sauce ingredients in a small saucepan or pot. Cook on low-medium heat for about 5 minutes or until the strawberries have started to break down and release their juices, stirring occasionally to ensure nothing sticks to the bottom of the pan and burns. After five minutes the strawberries should be slightly softened, and the sugar should be dissolved.
   • Set aside to cool.
   • Blend the cooled sauce in a blender, food processor, or with an immersion blender.
   • Strain the sauce through a fine mesh sieve, if desired.
2. For the mascarpone cream:
   • Place the mascarpone, sugar, and vanilla bean in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Whisk together on low speed, until combined.
   • Add the cold heavy cream and whip on medium-high speed for 1-2 minutes, or until thickened and the cream has reached the soft peak stage.
   • Be very careful not to overmix, or the mascarpone can get grainy. It’s always best to underwhip and check the cream frequently, rather than overwhip it.
3. Assembly:
   • Spread the prepared cream on a large serving plate or platter.
   • Top with the quartered strawberries.
   • Drizzle the strawberry sauce on top. Alternatively, mix the quartered strawberries with the sauce and then place the mixture on top of the mascarpone cream.
   • Top with crushed pistachios, crumbled shortbread, or edible flowers, if desired.
   • Enjoy! The assembled strawberries and mascarpone cream can be stored in the fridge, covered, for a few days, although the strawberries may start to lose their color.

Notes:

• Mascarpone Alternative: If you can’t find mascarpone cheese, cream cheese is a great alternative. The flavor will be slightly different, but still delicious.
• Adjusting Sweetness: Depending on how sweet or tart your strawberries are, and how sweet you like your desserts, add more sugar to the strawberry sauce and mascarpone cream, to taste.
• Frozen strawberries: This recipe is all about enjoying fresh strawberries, so it won’t work with frozen strawberries. However, the sauce can be made with frozen strawberries and used to top ice cream, cheesecakes, etc.