Macerated Strawberries W Mascarpone Whipped Cream Food

MACERATED STRAWBERRIES

Steps:

• Wash, hull, and slice strawberries and place into a large glass bowl. Stir in sugar and allow to stand for 30 minutes for strawberries to release their natural juices, but not so long that they begin to become mush.
• If using Grand Marnier, citrus juice or balsamic vinegar, add at the same time as sugar.

MACERATED STRAWBERRIES WITH MASCARPONE WHIPPED CREAM AND MINT

Steps:

• In a mixing bowl, stir together the strawberries and sugar. Set aside, and let sit for at least 10 minutes.
• Meanwhile, using a hand-mixer or stand-up mixer with the whisk attachment, on medium speed, blend together the mascarpone cheese and 1 tbsp of the powdered sugar until light and fluffy. Spoon into a separate bowl and set aside.
• Pour the cream and the remaining sugar into the original mixing bowl and blend on high-speed just until stiff peaks form, about a minute or two. Turn the mixer off and carefully fold the whipped cream into the mascarpone mixture. Add the lemon zest and gently stir to combine.
• Divide the strawberries among four small plates or bowls and top with the mascarpone cream and a sprinkle of fresh mint. Serve immediately.

STRAWBERRY WONTON CUPS WITH ORANGE MASCARPONE WHIPPED CREAM

Steps:

• For the wontons: In a large bowl combine the strawberries, orange juice and powdered sugar. Allow the strawberries to macerate for 20 minutes.
• Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Spray a 24-count mini muffin tin with cooking spray. To create the wonton cups make a small fold in the center of each wonton and push it into the muffin cup, leaving a cup empty between each wonton. Bake the cups until the edges are golden, 5 to 6 minutes. Cool the cups while you make the whipped cream.
• For the whipped cream: In a bowl using an electric mixer, combine the heavy cream, mascarpone, sugar, vanilla and orange zest. Whip until the cream has soft peaks, about 2 minutes.
• To assemble the cups: Drain the berries, reserving the macerating liquid. Place a few berry slices in the bottom of each cup. Fill the cup with a tablespoon of whipped cream and top with additional strawberry slices. Drizzle with the reserved berry juices and serve.

MIXED BERRIES WITH MASCARPONE-LIMONCELLO CREAM

Steps:

• Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl. Beat until soft peaks form.
• Combine all berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl; toss gently. Divide berry mixture among 8 coupes. Top with mascarpone cream.

MACERATED STRAWBERRIES W/ MASCARPONE WHIPPED CREAM

Steps:

• In a mixing bowl, stir together the strawberries and sugar. Set aside, and let sit for at least 10 minutes. Meanwhile, using a hand-mixer or stand-up mixer with the whisk attachment, on medium speed, blend together the mascarpone cheese and 1 tbsp of the powdered sugar until light and fluffy. Spoon into a separate bowl and set aside. Pour the cream and the remaining sugar into the original mixing bowl and blend on high-speed just until stiff peaks form, about a minute or two. Turn the mixer off and carefully fold the whipped cream into the mascarpone mixture. Add the lemon zest and gently stir to combine. Divide the strawberries among four small plates or bowls and top with the mascarpone cream and a sprinkle of fresh mint. Serve immediately. Notes The longer the strawberries and sugar sit, the more juices will be extracted. If you have time, the strawberries can be prepared in advance and sit up to a day soaking in the refrigerator.

STRAWBERRY WHIPPED CREAM CAKE

Steps:

• For the berries:.
• Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
• Strain macerated berries and reserve syrup separately.
• Refrigerate until ready to use.
• For the cake:.
• Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans.
• Sift flour, baking powder, and salt together into a mixing bowl; set aside.
• Combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip until mixture is airy and light in color (about 5 to 7 minutes). Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
• In a clean bowl using clean oil-free beaters, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
• Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes.
• Remove cakes from the oven, run a knife around the perimeter of each, and turn them out onto wire racks to cool completely.
• Make the filling and the frosting while the cakes cool.
• For the filling:.
• Combine mascarpone cheese and heavy cream and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.
• For the frosting:.
• Place the cleaned bowl of the mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
• Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.).
• To assemble:.
• Using a long serrated knife, trim the tops of the cakes as necessary so they are level.
• Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
• Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
• Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
• Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.

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.

STABILIZED MASCARPONE WHIPPED CREAM

Steps:

• Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
• 12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
• The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy.
• *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.