Mascarpone-filled Strawberries

Here’s another dessert that is decadent, yet very low in sugar.  Mascarpone is a rich Italian cream cheese that is dense, lightly nutty, and slightly sweet.  It pairs beautifully with any kind of berry.

Mascarpone-filled Strawberries

I amped up the mascarpone with little bit of freshly-grated orange zest and a few drops of liquid stevia, then split some strawberries and stuffed them with the cheese.  I drizzled some of them with very dark chocolate (I used 85 percent cacao), and then went crazy and dunked a few of them completely.  Pretty wonderful.

Mascarpone-filled Strawberries

Note that the filling amount is going to depend on the size of the berries and how much you manage to stuff them, so amounts are approximate.

5.0 from 1 reviews

Mascarpone-filled Strawberries
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • 16 ounces fresh strawberries, rinsed and dried
  • 8 ounces mascarpone cheese
  • 1 teaspoon freshly grated orange zest
  • ten drops of stevia, or to taste
  • dark chocolate, for drizzling or dipping
Instructions
  1. Use a sharp knife to slice the strawberries lengthwise, leaving them attached at the top.
  2. In a small mixing bowl, stir together the mascarpone, orange zest, and stevia. Use a small spoon to stuff each strawberry with a spoonful of the mixture, and transfer the stuffed berries to a plate. When they are all stuffed, place them in the refrigerator to chill while you melt the chocolate. If you plan to fully coat the berries with chocolate, chill for an hour before dipping.
  3. Break up the chocolate into a microwave-safe bowl and microwave on high for 1 to 2 minutes, stirring after each minute, until the chocolate is smooth. Drizzle over the berries or dunk them, and place them on waxed paper to cool.
  4. Note: I used six ounces of chocolate to drizzle half of the batch and dunk the other half.

Mascarpone-filled Strawberries

A little fussy, but worth the effort.  These are best eaten the same day they are made, as the berries will start to get soft if they are refrigerated too long.

Thanks for reading,

-Angela

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15 Responses to Mascarpone-filled Strawberries

  1. Scarlet of Family Focus Blog February 10, 2013 at 12:12 pm #

    Yum! Fresh fruit stuffed and drizzled with yumminess!

    • Angela February 10, 2013 at 12:23 pm #

      I know, right? I love berries, and even more when they are stuffed.

  2. Lana @ Never Enough Thyme February 10, 2013 at 12:34 pm #

    What a great idea! This just might be our Valentine’s Day dessert treat.

    • Angela February 10, 2013 at 1:48 pm #

      Hi Lana! Thanks for dropping by.

  3. Wendy February 10, 2013 at 1:00 pm #

    Your photos are so crisp and vibrant, I feel like I could reach out and grab one of those strawberries. Wishful thinking :)

    • Angela February 10, 2013 at 1:48 pm #

      Thank you, Wendy!

  4. Jersey Girl Cooks February 10, 2013 at 4:09 pm #

    This is my kind of dessert! I love the low sugar aspect!

    • Angela February 10, 2013 at 6:33 pm #

      Lisa, I feel soooo much better since laying off the sugar–but I do still like dessert, so always looking for ways to do that.

  5. Danielle February 10, 2013 at 8:38 pm #

    I LOVE this idea – my boyfriend loves tiramisu, and what better way to serve it for Valentine’s Day but in strawberries?! Thanks for sharing!

    • Angela February 10, 2013 at 10:29 pm #

      You know, you just made me realize I could have spiked these with a little liqueur…

  6. Karen Harris February 11, 2013 at 9:12 am #

    These look just beautiful Angela. I need to take your lead and lay off the sugar. This would be a good way to start. I’m thinking about it. Does that count?

    • Angela February 11, 2013 at 10:50 am #

      Thinking about it totally counts.

  7. Buttoni February 11, 2013 at 7:36 pm #

    Those are a thing of beauty, for sure! I can’t wait to try them.

  8. The Sketched Chef February 15, 2013 at 2:52 pm #

    What a marvellous idea !

  9. Diana Leah Wilson February 16, 2013 at 9:56 am #

    What a beautiful idea!

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