Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
No-bake Fruit Cups with Mascarpone Cream
For all those times that is too hot to bake but you still want dessert!
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.
INGREDIENTS:
-
- 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)
PREPARATION:
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.
No-bake Fruit Cups with Mascarpone Cream
For all those times that is too hot to bake but you still want dessert!
Servings:
0
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
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)
Instructions
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.
