Strawberry Mascarpone Dessert Cup

Recipe courtesy Tatte Bakery, 2011
Show: Unique Sweets Episode: Fruit
TOTAL TIME: 5 hr 55 min
Prep: 20 min
Inactive Prep: 5 hr
Cook: 35 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

SYRUP:
  • 1 1/4 cups sugar
  • 1 cup water
  • 1/4 cup Kirsch
    GANACHE:
    • 12 ounces white Belgian chocolate, chopped
    • 3/4 cup heavy cream
      STRAWBERRY PUREE:
      • 3 tablespoons Kirsch
        MASCARPONE CREAM:
        • 20 dry ladyfingers
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        Directions

        For the syrup: Combine the sugar, water, and Kirsch in a medium saucepan and bring to a boil. Let cool completely.

        For the ganache: Place the chocolate in a medium heatproof bowl. In a medium saucepan, heat the cream over medium until steaming; pour over the chocolate. Let sit until room temperature and cover with plastic. Transfer to the refrigerator to chill at least 4 hours.

        For the strawberry puree: Combine the strawberries, lemon, and Kirsch in a medium saucepan; cook over medium heat until it softens and has a jam-like consistency, about 5 minutes. Chill completely (can be kept in the refrigerator up to overnight).

        For the mascarpone cream: In an electric mixer, combine the mascarpone, cream, eggs, sugar, and vanilla until thickened.

        Stir the strawberry puree into the ganache. In 8 dessert cups, layer the mascarpone cream, ladyfingers dipped in syrup, strawberry ganache, dipped ladyfingers and mascarpone. Top with whole strawberries. Refrigerate until ready to serve.

        This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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