Makes 16 filled strawberries
16 large strawberries, washed and hulled
1 tub | 275 g
Tre Stelle® Mascarpone
1/2 cup | 125 mL
3 tbsp | 45 mL
1 tsp | 5 mL
freshly grated orange zest
1/2 tsp | 2 mL
Toasted pecans or grated chocolate for garnish | optional
Chocolate dipped variation: Melt one (340 g) bag of dark chocolate chips in a double boiler. Dip the bottom of each strawberry and place on a plastic wrap lined cookie sheet. Refrigerate until ready to fill.
With a small sharp knife, cut an “X” almost to the bottom of each strawberry. Gently, with your fingertips, spread each strawberry apart to make "petals". Set aside or refrigerate until ready to fill.
In a medium sized bowl, beat the Mascarpone and whipping cream until thick and creamy. Add the sugar, orange zest and vanilla; continue to beat until stiff peaks form. Spoon the cream into a pastry bag fitted with a star tip. Pipe the cream into the strawberries. Alternately, gently spoon scant teaspoons of filling into berries. Sprinkle with toasted pecans or grated chocolate if desired. Serve immediately or cover and refrigerate until ready to use.
Created By: Tre Stelle Kitchen