Mascarpone and Strawberry Cup, a delightful spoon dessert to prepare in the spring. Excellent to serve at the end of a meal but also as a snack, it will surely please everyone and children will love it. Moreover, it can be a nice idea to prepare for your mom on Mother’s Day. In my strawberry and mascarpone cups, I added limoncello liqueur, but if there are children, it’s best to avoid it; your dessert will still be delicious.

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4 servings
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Spring, Mother's Day

Ingredients for the Mascarpone and Strawberry Cup

14 oz strawberries
3 tbsp sugar
1 orange juice (or the juice of 1/2 lemon)
2 tbsps limoncello
3.5 oz cocoa cookies
8 oz mascarpone
0.85 cup heavy whipping cream
3.5 tbsp powdered sugar

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Mixer

Preparation MASARPONE AND STRAWBERRY CUP

Place the strawberries in a colander and rinse under running water; let them drain for a few moments. Remove the stem, cut the strawberries into pieces, and place them in a glass bowl. Add the juice of an orange (or the juice of half a lemon), sugar, and limoncello.
Mix well, then cover the bowl with a lid or plastic wrap. Place the strawberries in the refrigerator for at least 10 minutes.
Place the cream and Mascarpone in a cold refrigerator bowl, add the powdered sugar and whip with electric beaters (also use cold whisks). Place the cream in the fridge.
Coarsely chop the cookies (I place them in a food bag and crush them with a meat mallet). Distribute the chopped cookies into 4 small bowls or cups. Cover with a layer of strawberries, then add a layer of cream with Mascarpone and finish with some strawberries.
Serve immediately.