This weekend I have a Moulin Rouge party I’m going to for my friend Molly’s 30th birthday so I’ve been spending the majority of my day baking a gluten free cake and a hundred cupcakes and making a bunch of sugar diamonds.
But now I’m lounging in bed watching Friends and blogging. Also, my left contact is super blurry but I’m going to ignore that for the time being. And by that, I mean it’s staying in there until I take off my makeup and go to bed.
I’ve been up since 6 a.m. I’m losing the power to care about little annoying things anymore.
Completely shifting topics here, strawberries are in season right now which means I’m going through an obsession with them. They’re just so sweet and red and beautiful in the late spring. And they’re the perfect start to summer.
I’m sure you’ve seen those cream cheese filled strawberries before. They’re pretty popular, and they’re super delicious. This past weekend I considered making them, but right now I’m kind of over cream cheese frosting (since that’s pretty much what the filling is). Cream cheese frosting to me is just completely overused, and I was looking for something a little lighter.
Enter mascarpone pudding filling. Yeah, like in tiramisu (without all the coffee and chocolate and stuff, of course). Also like in canolis. Honestly, how amazing can this cheese be?
The store I shop at actually only has mascarpone creme which has the consistency of cream cheese and is super smooth. If you can find this stuff, use it. Trust me…just use it.
1 lb. strawberries
3 egg yolks
1/3 c. sugar
Dash of salt
1/3 c. cream or whole milk
8 oz. mascarpone cheese
1/2 tsp. vanilla extract
Pistachios and chocolate chips for garnish!
First make the pudding: This is where I goofed and forgot to take pictures. Yep, sounds like my brain right? Luckily, it’s super easy. Just whisk the eggs, sugar, salt, and milk in a medium sauce pan. Heat over medium high heat until it starts to boil. Boil for a few minutes, or until it is thick like pudding. Remove from heat, and bring to room temp. Using a hand mixer, beat in the mascarpone and vanilla extract. Refrigerate it until ready for use.
Now for strawberries!
Begin by washing the strawberries. Here’s a tip so their juices don’t start running: wash them by rubbing them with a wet paper towel. It takes a little longer but it’s way better than runny strawberries!
Now remove the stems and cut a little off the top!
Cut each strawberry into quarters, BUT DO NOT CUT ALL THE WAY THROUGH. Otherwise they won’t make very good mascarpone pudding holders (;
Arrange them nicely on a pretty plate.
*Blurry picture alert*
*Blurry picture alert again oh my* Fill the strawberries with the pudding. I just cut a little tip off of a ziploc and filled it with pudding, but it would be pretty with a little tip too. However, I kind of like my rustic looking filled strawberries. (Rustic meaning slightly messy).
Top them with pistachios or chocolate chips or both! I personally loved the pistachios myself, but the chocolate chip ones were also popular at the BBQ I brought them to (:
Overall, I would say these took anywhere from 40 minutes-1 hour. Not too bad if you ask me! (Plus, they were a HUGE hit).
Try them out and let me know how you like them!