Mascarpone Filled Fresh Strawberries Recipes

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.

Steps:

• Combine the mascarpone, heavy cream, sugar, vanilla extract and vanilla seeds in the bowl of a stand mixer and whip until soft peaks form. Using a rubber spatula, scrape the mixture into a pastry bag fitted with a star tip.
• Stand the strawberries upright on a platter. If the bottoms are too wobbly to stand, slice off the green stems. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom. (The cut should be such that the strawberry will open up but not fall apart.) With your fingertips, gently spread each strawberry apart to make "petals."
• With a spoon, carefully fill each strawberry with a dollop of cream. Serve immediately.

Steps:

• Special equipment: 1 muffin tin
• Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.
• In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
• In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

Steps:

• Combine mascarpone cheese, dried cranberries, orange zest, and liqueur in a bowl.
• Pipe the cheese mixture onto the strawberry halves using a pastry bag fitted with an open star tip. The tip should be large enough so the cranberry bits do no clog the tip.
• Chill then serve.

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.

Steps:

• Coat the inside of a 13 x 9 inch baking dish with nonstick cooking spray.
• In a big bowl, whisk 1 cup sugar, eggs, heavy cream, and cinnamon.
• Add in bread and stir to blend.
• Pour half of the bread mixture into the baking dish.
• In a small bowl, stir the mascarpone, the remaining ¼ cup sugar, and the berries.
• Dot the top of the French toast with the cheese mixture, spreading it to the edges as best you can (dip an offset spatula into warm water to help spread).
• Top with the remaining bread mixture and drizzle with melted butter.
• Preheat oven to 350°; bake for 35-40 minutes or until the top is golden brown; let rest for 10 minutes, then serve warm.
• OAMC: after step 7, cover and refrigerate for up to 2 days or freeze for up to1 month.
• Defrost casserole overnight in the refrigerator, if necessary.
• Let casserole come to room temperature for about 30 minutes; preheat oven as above.
• Bake as directed.

Steps:

• In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes. , For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes. , Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Serve with strawberry topping.