Name: Strawberry-Mascarpone-Dessert in Glass
Prep time: 20 min
Total time: 20 min
Yield: 6 Servings
Ingredients: 500 g Strawberries fresh or frozen; 375 g Whipped cream; 250 g Mascarpone; 250 g Low fat curd; 100 g Icing sugar; 50 g white chocolate; 3 tbsp Lemon juice; 1 packet Bourbon vanilla sugar; 6 Blätter Mint

Description

This strawberry-mascarpone-dessert in glass is a quick and festive sweet dish made from fresh strawberries, mascarpone and curd, prepared in the Thermomix®. With a preparation time of only 20 minutes, the recipe yields 6 servings. Ideal as a light, vegetarian dessert for the summer or special occasions. The combination of fruity strawberries and creamy mascarpone makes it a treat for the whole family.

Ingredients (9 ingredients)

500 g Strawberries fresh or frozen

375 g Whipped cream

250 g Mascarpone

250 g Low fat curd

100 g Icing sugar

50 g white chocolate

3 tbsp Lemon juice

1 packet Bourbon vanilla sugar

6 Blätter Mint

Preparation (7 steps)

Prepare strawberries

Thermomix® Setting

20 sec/Speed 8

Wash 500 g strawberries, remove the green and set aside 6 small strawberries for decoration. Place the remaining strawberries in the mixing bowl and puree for 20 sec./speed 8. If necessary, add 1 tbsp sugar and puree for another 5 sec./speed 8.

Grate white chocolate

Thermomix® Setting

10 sec/Speed 10

Put 50 g white chocolate into the mixing bowl and grate for 10 sec./speed 10. Transfer the grated chocolate and set aside for later.

Whip the cream until stiff

Thermomix® Setting

2 min/Speed 3.5

Insert the butterfly whisk. Pour 375 g whipped cream into the mixing bowl and whip until stiff for 2 min./speed 3.5. Remove the butterfly whisk and transfer the cream.

120

Prepare mascarpone cream

Thermomix® Setting

20 sec/Speed 3

Put 250 g mascarpone, 250 g low fat curd, 100 g icing sugar, 1 packet bourbon vanilla sugar and 3 tbsp lemon juice into the mixing bowl and mix for 20 sec./speed 3. Use the spatula to scrape down from the edge and mix for another 10 sec./speed 3.

Fold in the cream

Carefully fold the stiffly whipped cream into the mascarpone cream with a spatula.

Layer dessert

Using 2 spoons or a piping bag, distribute the cream onto 6 glasses (at least 200 ml capacity). Then spread the strawberry sauce on the cream and sprinkle with the grated white chocolate.

Decorate and serve

Place the set-aside strawberries whole or sliced on top of the dessert. Garnish with the mint leaves. The dessert can be refrigerated for several hours before serving.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

This strawberry-mascarpone-dessert in glass is a tribute to my grandmother, who always had a knack for simple but incredibly delicious sweet dishes. She loved strawberries and mascarpone, and this recipe combines these two ingredients in a way that always reminds me of her kitchen. It is a dessert that is both elegant and uncomplicated, perfect for a sunny afternoon or a festive dinner. The strawberries are of course the star of this dessert. Fresh, ripe strawberries bring an incredible sweetness and acidity that is intensified by pureeing them. If fresh strawberries are not available, frozen ones can also be used, but be sure to let them thaw slightly beforehand. The mascarpone provides a creamy, rich texture that harmonizes perfectly with the slight acidity of the low-fat curd. The icing sugar and bourbon vanilla sugar sweeten the whole thing and give the cream a fine vanilla note. The white chocolate, finely grated, provides an extra touch of sweetness and texture. The lemon juice is crucial to balance the sweetness and give the cream a fresh note. When preparing it in the Thermomix®, it is important to pay attention to the order of the steps. First puree the strawberries, then grate the chocolate so that the mixing bowl is clean for the cream. When whipping the cream, be sure to use the butterfly whisk and watch the cream carefully so that it doesn't turn into butter. The mascarpone cream should not be stirred for too long, otherwise it may become too liquid. Be careful when folding in the cream so that the cream remains airy. The recipe is already suitable for a vegetarian version. If you prefer a vegan version, you can replace the mascarpone and low-fat curd with vegan alternatives based on cashew or soy. The cream can be replaced with whipable vegan cream. Instead of bourbon vanilla sugar, vanilla extract can also be used. For a special touch, you can refine the strawberry sauce with a hint of balsamic vinegar or fresh basil. The dessert can be served pure, but also with fresh berries, almond slivers or a biscuit. A glass of Prosecco or a light white wine go perfectly with it. The strawberry-mascarpone-dessert can be prepared well in advance. The cream and strawberry sauce can be stored separately in the refrigerator. The grated chocolate should be stored airtight so that it does not become damp. The glasses can be layered and decorated shortly before serving. The dessert can be kept in the refrigerator for up to two days.