Strawberries And Mascarpone Cheese Dessert Recipes

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STRAWBERRY MASCARPONE CAKE



Strawberry Mascarpone Cake image

Don't let the number of steps in this recipe fool you -it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. -Carol Witczak, Tinley Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 22

6 cups fresh strawberries, halved (2 pounds)
2 tablespoons sugar
1 teaspoon grated orange zest
1 tablespoon orange juice
1/2 teaspoon almond extract
CAKE:
6 large eggs, separated, room temperature
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup canola oil
1/4 cup water
1 tablespoon grated orange zest
1/2 teaspoon almond extract
WHIPPED CREAM:
2 cups heavy whipping cream
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
FILLING:
1 cup mascarpone cheese
1/2 cup heavy whipping cream

Steps:

  • In a large bowl, combine the first 5 ingredients. Refrigerate, covered, at least 30 minutes., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Grease bottoms of two 8-in. round baking pans; line with parchment. Sift flour, baking powder and salt together twice; place in another large bowl., In a small bowl, whisk egg yolks, 1-1/4 cups sugar, oil, water, orange zest and almond extract until blended. Add to flour mixture; beat until well blended., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer to prepared pans. Bake on lowest oven rack until top springs back when lightly touched, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate, covered, at least 1 hour. For filling, in a small bowl, beat mascarpone cheese and cream until stiff peaks form. Refrigerate until assembling., Drain strawberries, reserving juice mixture. Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Brush with half of reserved juice mixture; spread with 3/4 cup filling. Arrange half the strawberries over top, creating an even layer; spread with remaining filling. Brush remaining cake layer with remaining juice mixture; place layer over filling, brushed side down. , Gently stir whipped cream; spread over top and sides of cake. Just before serving, arrange remaining strawberries over cake.

Nutrition Facts : Calories 677 calories, Fat 48g fat (22g saturated fat), Cholesterol 196mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 10g protein.

BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE



Balsamic Strawberries with Whipped Mascarpone Cheese image

Categories     Dairy     Dessert     Vinegar     Strawberry     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

1/3 cup balsamic vinegar
2 teaspoons plus 4 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/2 cup chilled mascarpone cheese*
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
3 1-pint baskets (about 24 ounces) strawberries, hulled, halved

Steps:

  • Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
  • Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
  • Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
  • Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
  • *Italian cream cheese, available at Italian markets and many supermarkets.

MASCARPONE-FILLED FRESH STRAWBERRIES



Mascarpone-Filled Fresh Strawberries image

Add an elegant touch to a meal with these beautiful berries, ready to serve in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 20

Number Of Ingredients 6

1 quart fresh strawberries
1 container (8 oz) mascarpone cheese
3 tablespoons powdered sugar
1 teaspoon milk
1/2 teaspoon almond extract
Sliced almonds

Steps:

  • Using larger strawberries, trim tops and bottoms of strawberries to level. Using small melon baller, scoop out center of each strawberry.
  • In medium bowl, mix cheese, powdered sugar, milk and extract until smooth. Spoon cheese mixture into small resealable food freezer plastic bag or pastry bag fitted with star tip; seal bag. Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe cheese mixture into strawberries; top with almonds.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 3 g, TransFat 0 g

MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES



Mascarpone Cheesecake with Balsamic Strawberries image

Categories     Cake     Fruit     Dessert     Bake     Vinegar     Cream Cheese     Strawberry     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 9

1 1/2 cups ground crumbs from purchased almond biscotti (about 6 ounces)
6 tablespoons (3/4 stick) unsalted butter, melted
2 pounds cream cheese, room temperature
8 ounces mascarpone cheese*
1 3/4 cups plus 2 tablespoons sugar
2 large eggs
3 cups quartered hulled strawberries (about 1 1/2 12-ounce baskets)
1/4 cup balsamic vinegar
*Italian cream cheese; sold at Italian markets and some supermarkets. If unavailable in your area, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoon sour cream.

Steps:

  • Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
  • Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
  • Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
  • Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
  • Cut cake into wedges. Spoon strawberries alongside and serve.

BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE



Balsamic Strawberries With Whipped Mascarpone Cheese image

My neighbor brought this over one evening for my husband and I to sample. We just happened to be entertaining some guests, and hadn't planned a dessert. When the meal ended, I brought out the two portions and divided it carefully amongst the group. We practically licked our bowls clean, this was so wonderful. He had pulled the recipe from epicurious. Makes a beautiful presentation, very simple, very good. just be certain to use a good-quality balsamic.

Provided by skat5762

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1/3 cup balsamic vinegar
2 teaspoons sugar, plus
4 tablespoons sugar, divided
1/2 teaspoon fresh lemon juice
1/2 cup chilled mascarpone cheese
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
3 pints strawberries, hulled, halved

Steps:

  • Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan.
  • Stir over medium heat until sugar dissolves.
  • Boil until syrup is reduced to scant 1/4 cup, about 3 minutes.
  • Transfer to small bowl; cool completely.
  • (Can be made 2 days ahead. Cover and refrigerate.) Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl.
  • Whisk until thick soft peaks form.
  • Cover and refrigerate up to 4 hours.
  • Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend.
  • Let stand 30 minutes, stirring occasionally.
  • Divide berries and syrup among 6 goblets.
  • Top with mascarpone mixture.

MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES



Mascarpone Cheesecake with Balsamic Strawberries image

This is the best cheesecake I have ever made or eaten! I think the mascarpone is key and the balsamic strawberries is a must. It elevates this cheesecake to a different level. Recipe is from Wente Vineyards Restaurant in Livermore, California.

Provided by Grace Lynn

Categories     Cheesecake

Time 1h55m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 cups ground crumbs from purchased almond biscotti (about 6 ounces)
6 tablespoons unsalted butter, melted
2 lbs cream cheese, room temperature
8 ounces mascarpone cheese
1 3/4 cups sugar, plus
2 tablespoons sugar, divided use
2 large eggs
3 cups quartered hulled strawberries
1/4 cup balsamic vinegar

Steps:

  • Tightly wrap outside of a 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
  • Mix biscotti crumbs and butter in bowl.
  • Press mixture evenly onto bottom (not sides) of prepared pan.
  • Chill 30 minutes.
  • Preheat oven to 350 degrees.
  • Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth.
  • Add eggs 1 at a time; beat just until blended.
  • Spread cheese mixture evenly over crust in pan.
  • Place springform pan in large roasting pan.
  • Pour enough hot water into roasting pan to come halfway up sides of springform pan.
  • Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
  • Transfer cake to rack; cool 1 hour.
  • Chill overnight.
  • (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.) Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl.
  • Let stand at room temperature until juices form, about 30 minutes.
  • Cut cake into wedges.
  • Spoon strawberries alongside and serve.

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