Over Memorial Day weekend, I saw a tweet from Josie about Deviled Strawberries and was instantly intrigued. She was tweeting about these strawberries and I instantly knew this recipe would have to be added to our menu.
I searched high and low for mascarpone cheese and finally found some! (The joys of living in a smaller town again!) I did some google research and found that half cream cheese and half ricotta would have worked and I might have to try that next time I make these. I also didn't add cardamon (because that's not something I have in my pantry) but that might be another addition as well. I added cinnamon instead of cardamon but I know that they are also different flavors. I also wouldn't skimp on the vanilla bean! It adds a great surprise to the cheese mixture.
These lovely strawberries FLEW off the table. They were a delightful little treat. The sweetness of the strawberry combined with the seasoned mascarpone was very addicting.
I also learned (yet again) to not trust my husband when slicing in the kitchen because he sliced the strawberries the opposite of how I would have but I guess I should also be thankful for the help.
recipe adapted from this recipe on Pink Parsley, who adapted from this recipe on Quinces and the Pea
•1 pound strawberries
•1/2 cup mascarpone cream
•1/4 cup whipping cream
•1 tablespoon sugar (more if you like it sweeter)
•1 vanilla bean, scraped
•1/2 tsp cardamon (I substituted with cinnamon)
- Wash and dry strawberries. Slice lengthwise. (As you can see, mine were cut differently, but were still able to add the cheese mixture with no issues.)
- Using a spoon or knife, scrape some of the flesh of the strawberry out to make a bigger hollow.
- In a mixing bowl, beat together mascarpone, cream, sugar, vanilla seeds, and until it forms soft peaks.
- Use piping bag, plastic bag with corner snipped off, or a small spatula to fill the center of each berry.
- Top with cinnamon.
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