These Mascarpone Stuffed Strawberries are the perfect summertime snack or dessert to enjoy in the sun! They involve no cooking so are quick to make and so simple you won’t believe it – you don’t need to spend hours in the kitchen to have a gorgeous dessert!
Give these a go a today and enjoy some time in the sun!
This makes around 15 stuffed strawberries.
Mascarpone Stuffed StrawberriesCourse: DessertDifficulty: Easy
15 fresh strawberries, hulled (see note)
65g fresh cream
1/2 teaspoon vanilla extract
4 tablespoons icing sugar
20g white chocolate (optional)
1 digestive biscuit (optional)
- Hull the strawberries (see note below for directions).
- In a bowl, whisk the cream until it’s thick and then add in the mascarpone, vanilla and icing sugar and mix together. Pop the mixture in the fridge for around 15 minutes to let it set a little bit so it doesn’t run all over the place when you’re filling the strawberries.
- I use a piping bag to fill the strawberries as it gives a pretty finish to them. If you don’t have a piping bag you can use a sandwich bag – just snip a small hole in the corner of the bag and you’ll have a piping bag – if you have a piping bag nozzle, pop this into the sandwich bag – if you don’t, it’s not a big deal. You can also just use a spoon.
- If you’re using a piping bag / sandwich bag: fill the strawberry with the mascarpone and then swirl the piping bag around the top of the strawberry a few times to create a nice little swirl on top.
- If you’re using a spoon: carefully fill the strawberry with the mascarpone mixture and then dollop some extra filling on top of the strawberry. Smooth the edges with the back of the spoon.
- I like to pop these into a dish / tupperware as I go, standing up straight with the mascarpone mixture on top so that it doesn’t run off the strawberry if it’s still a little soft. These will set in the fridge.
- Once all the strawberries are filled, pop them into the fridge for at least 30 minutes until they’re set.
- When they are set, melt the white chocolate if using and drizzle this over the strawberries. Crush the digestive biscuit into rubble and sprinkle over the strawberries.
- Hull and core strawberries – angle a small sharp knife and cut in a circular motion around the green stem of the strawberry and into the pale flesh beneath. Remove the hull and discard. This creates a nice little hole in the strawberry for the mascarpone filling.