Strawberry mascarpone cream

Strawberry mascarpone cream made from full-fat mascarpone, cream and fresh strawberries. A very rich and very quick dessert for the warm summer and berry season.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 350 kcal per serving
• Protein: 4 g
• Fat: 34 g
• Carbs: 9 g

Ingredients

• 250g mascarpone
• 100ml cream
• 2 tbsp yacon syrup
• 200g strawberries
• 1 sprig of mint

Method

You’ll need: hand mixer · chopping board · knife · mixing bowl

1. Whip the cold cream in a tall container with a hand mixer until it forms stiff peaks.
2. Stir the mascarpone with the yacon syrup in a bowl until smooth.
3. Fold the cream into the mascarpone mixture in two batches with a spatula.
4. Wash the strawberries, remove the green tops and cut them into small cubes.
5. Layer the strawberries and cream alternately in dessert glasses and garnish with mint leaves before serving.

Good to know

Two thick layers of pure indulgence. This layered dessert in a glass looks really elaborate, but it's ready to serve in under ten minutes.

Swaps

Less sweet: halve the yacon syrup and round off with cinnamon, vanilla or a few berries.

Cooking tips

Don't keep stirring the cream for long once the whipped cream is folded in, otherwise it very quickly splits and turns buttery.

Storage

The dessert tastes best freshly made, but it can be chilled for two hours. Standing any longer makes the strawberries watery.

Allergens

Contains milk. Completely gluten-free and nut-free.