Mascarpone Stuffed Strawberries

Course: Dessert

Cuisine: Italian, North American

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 176kcal

Author: Lord Byron's Kitchen

Mascarpone is blended with cream, sugar, and vanilla to make the most delicious dessert topping. In this recipe, the mixture is stuffed into hulled fresh strawberries and topped with a sprinkling of graham cracker crumbs for texture and flavour. This simple and easy dessert is big on taste!

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Ingredients

475 grams mascarpone cheese (just under two cups)
1 cup confectioner's sugar
1 cup 35% whipping cream
2 tablespoons vanilla bean paste (or two teaspoons vanilla extract)
2 pints strawberries, hulled and slightly hollowed out
2 tablespoons graham cracker crumbs

Instructions

Before you start, place your mixing bowl into the freezer. An ice-cold bowl will help to make whipping the mascarpone and the cream faster and easier. Allow the bowl to chill for 5 minutes.
Transfer the cold mascarpone to the chilled mixing bowl. Beat for just a minute or two to loosen up the dense ingredient.
Next, add in the cold cream (heavy or whipping cream) and beat to incorpate until smooth.
Add the confectioner’s sugar. Beat until well incorporated.
Finally beat in the vanilla bean paste, or vanilla extract, if using.
Cover the bowl well and refrigerate for a minumum of 2 hours.
In the meantime, with a sharp knife, cut the top off of each strawberry to remove the green stem. You will need to scoop out just a little of the strawberry.
Transfer the dessert topping to a piping bag or a resealable sandwich bag and cut about 1/4 inch from the tip – just enough to squeeze out the dessert topping.
Hold the strawberry so that it is standing on its pointy end and fill the interior with the dessert topping. Place the strawberry onto a serving plate and continue until all of your strawberries are stuffed.
At this point, you can tuck in some greenery like I did, but it’s not mandatory. Sprinkle over the graham cracker crumbs and serve.

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