Recipe courtesy of Tatte Bakery and Cafe
Recipe courtesy of Tatte Bakery and Cafe
Watch how to make this recipe.
Strawberry Mascarpone Dessert Cup
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- Level: Intermediate
- Total: 5 hr 55 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 739
- Total Fat
- 40 g
- Saturated Fat
- 23 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 4 g
- Sugar
- 65 g
- Protein
- 9 g
- Cholesterol
- 192 mg
- Sodium
- 160 mg
- Level: Intermediate
- Total: 5 hr 55 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 739
- Total Fat
- 40 g
- Saturated Fat
- 23 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 4 g
- Sugar
- 65 g
- Protein
- 9 g
- Cholesterol
- 192 mg
- Sodium
- 160 mg
Ingredients
Syrup:
Ganache:
Strawberry puree:
Mascarpone cream:
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Directions
- For the syrup: Combine the sugar, water, and Kirsch in a medium saucepan and bring to a boil. Let cool completely.
- 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.
- 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).
- For the mascarpone cream: In an electric mixer, combine the mascarpone, cream, eggs, sugar, and vanilla until thickened.
- 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.
