Friday, September 1, 2017

No-bake Fruit Cups with Mascarpone Cream

For all those times that is too hot to bake
 but you still want dessert!

Happy Labor Day Weekend!  I can't believe it's September already and summer is almost over. It's certainly doesn't feel like fall, at least around here in Los Angeles.
Let's start this weekend with something mouthwatering and delicious. Something that's pretty and elegant and would for sure impress your guests. And something quick and super easy to make. Because who wants to be sweating in the kitchen for too long when it's this hot outside?! Oh, not I.
I rather be barefoot and sunkissed, relaxing by the pool. Ice-cold drink in hand and diving into one of these :)

This summer dessert has it all. The naturally sweet berries, the cheesecake-like rich cream made with mascarpone cheese and whipped cream. And the sweet and delicate vanilla cookies to balance it all.
Shall I say anything more?!?
Oh yes! They are laughably easy and ready in no more than 15 minutes! ... Now I've said enough:)
Here is how to make what will become your new summer favorite ;)


YIELD: 4 servings 
    • 8 oz (225 gr) of strawberries (or any fruit you like)
    • 4 oz (115 gr) of blueberries
    • 2 tablespoons of lemon juice
    • 8 oz (225 gr) of mascarpone cheese
    • 1/4 cup (10 g) of powdered sugar plus one tablespoon
    • 1 teaspoon of vanilla extract
    • 4 oz (120 ml) of whipping cream
    • about 40 vanilla wafers cookies (10 for each cup)


    TIME: 15 minutes
    Wash and dry the fruit. Cut the strawberries in pieces. Collect the fruit in a bowl. Add the lemon juice and one tablespoon of powdered sugar if you'd like. Toss to coat and set aside until the sugar dissolves while you prepare the macarpone cream.
    In a separate bowl, add the mascarpone cheese, 1/4 cup of powdered sugar and the vanilla extract. Mix until smooth and softened.
    Whip the whipping cream with a mixer to stiff peaks. Fold into the mascarpone cheese mixture.
    Add about 3 cookies to the of the bottom of each cup, or enough to cover the bottom.
    Spoon some of the cream on top of the cookies. I used a pastry bag to make it neater, but a spoon is just fine.
    Place more cookies around the edge of the glass. The cream in the middle will hold them in place.
    Pipe or spoon some more of the cream in the cup, about half way.

    Add 1/4 of the fruit.
    Top with a little more cream if you'd like and a whole strawberry cut in half (with stem) for decoration.
    Better if served right away for a creamier result.

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