Strawberry Mascarpone Dessert Cup
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Sugar1 cup
Water3 tbsps
Kirsch3 cup
Heavy Cream1.25 cups
Strawberry (fresh sliced)1 cup
Lemon Juice3 cup
Mascarpone2 large
EggDirections:
1
For the syrup: Combine the sugar, water, and Kirsch in a medium saucepan and bring to a boil
2
Let cool completely
3
For the ganache: Place the chocolate in a medium heatproof bowl
4
In a medium saucepan, heat the cream over medium until steaming; pour over the chocolate
5
Let sit until room temperature and cover with plastic
6
Transfer to the refrigerator to chill at least 4 hours
7
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
8
Chill completely (can be kept in the refrigerator up to overnight)
9
For the mascarpone cream: In an electric mixer, combine the mascarpone, cream, eggs, sugar, and vanilla until thickened
10
Stir the strawberry puree into the ganache
11
In 8 dessert cups, layer the mascarpone cream, ladyfingers dipped in syrup, strawberry ganache, dipped ladyfingers and mascarpone
12
Top with whole strawberries
13
Refrigerate until ready to serve