pen rainbow

Tuesday, August 13, 2013

Tuesday's Cupboard—Strawberry Cups with Raspberry-Mascarpone

These delectable little treats were passed around during cocktail hour at the wedding reception we attended last month in Oregon

Adapted from SIMPLY GOURMET by Sherron Watson

They would be fantastic served with chilled champagne at a Sunday brunch or  a wedding shower.  For a formal white theme, switch up the dark chocolate for white and add pearlized white edible beads instead of plain white.

Click HERE for pearlized edible beads from (my fave for baking supplies)

Photo by Sherron

Strawberry Cups with 
Raspberry ~ Mascarpone Cheese

Equipment:  cookie sheet •  wax or parchment paper •  paring knife •  double boiler for melting the chocolate •  small mixing bowl for the filling •  1 baggie • small bowl for the edible beads


12 large strawberries
1/2 cup of melted white or dark chocolate
2 tablespoons of edible white (or pearl) decorative beads (2mm)*
1/3 cup of soft mascarpone cheese
6-8 fresh raspberries (use jam if you have that instead)
(optional) cocoa or edible disco dust 

* For a black & white theme, use chocolate & cocoa powder for the bottoms of the dark strawberries and white chocolate & tiny (2mm) pearl or white edible beads for the light strawberries

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Make It!

1.  Best if made on the morning of your event.  These do not keep well overnight.  Prep your work area with a piece of nonstick paper on a level surface (for partial cooling) and a cookie sheet lined with nonstick paper (wax or parchment) for setting up in the fridge.

2.  Wash and dry the strawberries.  With a sharp knife, cut the bottoms and the tops off.

The strawberries should be hollow inside.  If you need to trim a bit out of the strawberry just use a sharp knife &/or a 1/8 tsp. stainless measuring spoon to carefully remove the pulp to create a cup.  Meanwhile, gently melt the chocolate in a double boiler.

3.  Dip the bottom of each strawberry into the melted chocolate, let it partially set on nonstick paper, and then dip the chocolate bottoms into the edible beads to coat.  If you don't let the chocolate partially set up (for about a minute), the beads will clump.  Let the dipped strawberries cool in the fridge on a cookie sheet lined with nonstick paper while you're making the raspberry~mascarpone filling.

4.  In a small bowl add the raspberries and mash them.  Add the mascarpone cheese and blend well.

Use a baggie with a tip cut off to pipe the filling into each strawberry.

5.  Lightly dust the tops with chocolate (dark chocolate strawberries) or edible disco dust (white chocolate strawberries) for added sparkle.

Refrigerate the strawberry cups until ready to serve.