Recipe courtesy of Tatte Bakery and Cafe

Strawberry Mascarpone Dessert Cup

  • Level: Intermediate
  • Total: 5 hr 55 min
  • Prep: 20 min
  • Inactive: 5 hr
  • Cook: 35 min
  • Yield: 8 servings
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1 1/4 cups sugar

1 cup water

1/4 cup Kirsch


12 ounces white Belgian chocolate, chopped

3/4 cup heavy cream

Strawberry puree:

1 cup sliced strawberries

1/4 cup lemon juice

3 tablespoons Kirsch

Mascarpone cream:

3/4 cup mascarpone

3/4 cup heavy cream

2 large eggs

1/4 cup sugar

1/2 vanilla bean, scraped

1 1/4 cups fresh sliced strawberries

20 dry ladyfingers


  1. For the syrup: Combine the sugar, water, and Kirsch in a medium saucepan and bring to a boil. Let cool completely. 
  2. For the ganache: Place the chocolate in a medium heatproof bowl. In a medium saucepan, heat the cream over medium until steaming; pour over the chocolate. Let sit until room temperature and cover with plastic. Transfer to the refrigerator to chill at least 4 hours. 
  3. For the strawberry puree: Combine the strawberries, lemon, and Kirsch in a medium saucepan; cook over medium heat until it softens and has a jam-like consistency, about 5 minutes. Chill completely (can be kept in the refrigerator up to overnight). 
  4. For the mascarpone cream: In an electric mixer, combine the mascarpone, cream, eggs, sugar, and vanilla until thickened. 
  5. Stir the strawberry puree into the ganache. In 8 dessert cups, layer the mascarpone cream, ladyfingers dipped in syrup, strawberry ganache, dipped ladyfingers and mascarpone. Top with whole strawberries. Refrigerate until ready to serve.

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