Glazed strawberries stuffed with mascarpone are a quick and not too expensive sweet treat, perfect for lunch and dinner, an excellent dessert that everyone will love! Here’s today’s little recipe on a dark, cold, and rainy day in Bologna!
We can also prepare the glazed strawberries with melted white chocolate or milk chocolate according to personal taste.
The glazed and stuffed strawberries are a delicate sweet treat that should be made and eaten within a few hours as the fruit deteriorates very quickly.
For the filling of the strawberries covered with chocolate and then stuffed, we can use a fairly firm cream because no matter how much we dry the half strawberry by patting it with specific paper, it is always very moist, and the filling tends to slide off.
Just to take a photo of the chocolate-glazed strawberry treats with a pinch of fruit nut crumble, I had to put a dollop of cream underneath, otherwise everything would slide off, and good luck!
After preparing the glazed strawberries with the variety of chocolate we like best, we can also sprinkle the chocolate with some shredded coconut… in short, we can really prepare the stuffed and covered strawberries in the way we like best, the choice is yours!
Here are some other strawberry recipes that I love and that are plentiful on the blog…
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 10 strawberries
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10 strawberries (preferably the same size)
- 3.5 oz dark chocolate
- 5.3 oz mascarpone
- 2 tbsp powdered sugar
- to taste chopped nuts (hazelnuts, pistachios, almonds of choice)
Tools
#ADV
- Knives
- Cutting Boards
- Piping Bags
Steps
1) Very quickly, I wash the strawberries leaving the stem… or at least I liked leaving it intact and attached to the fruit…
2) I cut them in half and with a small knife, I slightly scoop out one half of the strawberry, then I pat them with paper towels.
3) In the meantime, I have melted the chosen chocolate (for me dark) in the microwave or in a bain-marie, stirring several times to avoid lumps.
4) I place the uncut strawberry halves on a rack and gradually cover them with melted dark chocolate and then immediately sprinkle them with the preferred chopped nuts… If it’s very hot, I recommend keeping them in the refrigerator to solidify the chocolate!
5) In a bowl, I vigorously mix the mascarpone with the powdered sugar, softening it and creating a fairly firm sweet cream.
6) I put the white cream in the piping bag with a star nozzle and put a little on top of each slightly scooped strawberry half, then I reassemble the whole fruit.
7) I now arrange the chocolate-glazed strawberries stuffed with mascarpone on a serving plate, cover with plastic wrap, and put them in the fridge for not too long… and then serve!
Enjoy your meal
Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
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Annalisa says…
If you want to “lighten” the mascarpone and replace it, we can use a French Chantilly, an Italian Chantilly, or a milk and cream… let’s get creative!
