Strawberry Mascarpone Trifle

comments (5) July 31st, 2008

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Click To Enlarge Photo: Boyd Hagen

1-1/2 pints fresh strawberries, rinsed, drained, and hulled
1/2 cup sugar
Juice of half a lemon
6 oz. mascarpone cheese
1/4 cup plain low-fat yogurt
1 or 2 drops pure vanilla extract
8 whole ladyfingers

4 servings

Slice one pint of the strawberries thin, and put them in a bowl. Sprinkle with 2 tbsp. of the sugar and the lemon juice, toss lightly, and set aside for 15 min.

Coarsely chop the remaining 1⁄2 pint of strawberries, and put them in a small nonreactive saucepan with 2 tbsp. of the sugar. Heat gently, covered, for 2 to 3 min., stirring occasionally until the berries give off a fair amount of liquid. Transfer the contents of the saucepan to a food processor and process to a smooth purée. Scrape the purée into a small bowl.

Put the mascarpone cheese, yogurt, vanilla, and remaining 4 tbsp. sugar in a small bowl and stir with a rubber spatula or wooden spoon just until smooth.

To assemble the trifle, split the ladyfingers in half and lay 4 halves in each of 4 individual dessert bowls. Divide the strawberry purée among the bowls, spreading it over the lady fingers. Cover each one with some of the strawberries and their juice, then top with a generous spoonful of the mascarpone mixture.

Recipe by Ken Haedrich
February 1997
from issue #7

posted in: strawberries, dessert

Comments (5)

DianaBoyce writes: superbbbbbbbbbbbb
Posted: 5:52 am on June 13th
CharlottBrown writes: yup very tasty
Posted: 6:10 am on May 22nd
CherylMays writes: its really tasty
Posted: 3:06 am on May 21st
Robzikshi writes: This is nice
Posted: 3:01 am on May 21st
Barbarajhon writes: hmmm.... yummy
Posted: 3:41 am on May 19th
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