Strawberries Mascarpone Cream With Amaretti Cookies Recipes

STRAWBERRIES & MASCARPONE CREAM WITH AMARETTI COOKIES

Steps:

• Strawberries:.
• Macerate strawberries in vinegar and sugar for at least half an hour, stirring from time to time.
• Prepare Mascarpone Cream:.
• Beat egg yolks with sugar until ribboning and very pale yellow.
• Fold in Amaretto and then Mascarpone cheese.
• Add almond pieces, gently.
• Whisk whipping cream into soft peaks and fold into the Mascarpone mixture.
• Serve in martini glasses or use a trifle dish.
• Layer by placing the cookies first, then the cream and then top with strawberries.

AMARETTI COOKIE

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
• Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
• Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

MASCARPONE AMARETTI CUP

Steps:

• Mix the egg yolks with half the sugar until you obtain a creamy light mixture. Work the mascarpone in a separate bowl using a wooden spoon, making sure you eliminate any lumps, then add to the eggs and continue to mix well.
• In another bowl, mix the egg whites with a pinch of salt and the remaining sugar until they reach a somewhat firm peak, and then fold them into the mascarpone.
• Add the cookies to a medium bowl and stir in the brandy (just until moistened, you don't want them soggy). Add a dash of cocoa powder. Divide the cookie crumbles into the bottom of 6 glasses.
• Add the mascarpone cream to a pastry bag and pipe the cream into each glass. Top with a sprinkle of cocoa powder and shaved dark chocolate. Garnish with a few berries and a sprig of mint.

STRAWBERRY, MASCARPONE, AND MARSALA BUDINI

Steps:

• Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
• Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
• *Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.