Elegant Strawberry Mascarpone Dessert

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The abundance of fresh summer fruit inspires Tamara Novacoviç to make simple desserts like this one.
By Tamara Novacoviç

The abundance of fresh summer fruit inspires me to make simple desserts like this one. It looks elegant, it is light and guarantees to satisfy every palate.

Being fortunate enough to have home grown organic strawberries, I enjoy walking through the garden in the morning, stepping onto fresh, damp soil and dewed grass and picking one by one. I don’t like using this lovely, plump, seductive fruit in baked cakes, I somehow cannot escape the feeling of destroying them while baking. That’s why I most often eat them fresh from the garden, sometimes with a bit of honey drizzled over them, or with creams like this one. Just the other day I made lovely cream using mascarpone, some vanilla and whipping cream. If you want to add a bit more tang to it, you can use some lemon zest or substitute mascarpone for sour cream.

There are no exact measures in this one, just play with your dessert and put less or more strawberries or cream in serving glasses.

Strawberry mascarpone dessert

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5 from 1 review

Author: Tamara Novacovic
Total Time: 15 minutes
Yield: 4 servings 1x

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Description

This elegant strawberry mascarpone dessert is a refreshing and simple treat, perfect for summer. Fresh strawberries are layered with a creamy mascarpone mixture, enhanced with vanilla and optional lemon zest for a tangy twist.

Ingredients

Units Scale

2 cups fresh strawberries, washed and sliced
1 cup (240 ml) mascarpone cheese
1 cup (240 ml) whipping cream
1 tsp vanilla extract
2 tbsp powdered sugar (adjust to taste)
Grated white chocolate, for garnish
Lemon balm or mint leaves, for garnish
Optional: Zest of 1 lemon

Instructions

Wash the strawberries thoroughly and slice them evenly.
In a mixing bowl, combine the mascarpone cheese, whipping cream, vanilla extract, and powdered sugar. Whip the mixture until it is soft and creamy. Adjust the sweetness by adding more powdered sugar if desired.
If you prefer a tangy flavor, add the zest of one lemon to the cream mixture and gently fold it in.
In serving glasses, layer the sliced strawberries and the mascarpone cream alternately, starting with a layer of strawberries at the bottom.
Top each serving with grated white chocolate and garnish with lemon balm or mint leaves.
Serve immediately or chill in the refrigerator for up to an hour before serving for a cooler dessert.

Notes

For a tangier flavor, substitute mascarpone with sour cream or add lemon zest to the cream mixture.
This dessert is best served fresh, but it can be chilled for up to an hour before serving.
Use organic strawberries for the best flavor.
Adjust the sweetness of the cream to your liking by varying the amount of powdered sugar.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 15
Sodium: 25
Fat: 18
Carbohydrates: 22
Fiber: 2
Protein: 3
Cholesterol: 50

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Frequently Asked Questions

How do I add tang to the mascarpone cream if I find it too rich?

The article and notes both suggest two options: add the zest of one lemon to the cream mixture, or substitute the mascarpone entirely with sour cream. Either approach cuts the richness while keeping the same whipped, creamy texture.

The recipe says “no exact measures” — what does that mean in practice?

The article says to play with the dessert and put less or more strawberries or cream in the serving glasses to your taste. Quantities are given as guides (2 tbsp powdered sugar, for example) but the ratio of cream to fruit layers is entirely flexible depending on how many glasses you use and how large they are.

Can this dessert be made a few hours ahead?

Yes, but just barely — the notes say it can be chilled for up to an hour before serving and is best served fresh. For best texture and flavor, assemble no more than an hour before you plan to eat it.