Thoughts of something sweet and offerings of desserts, candies or confections featuring a stuffing for today’s post kept me pretty busy … for a short while. I mean, sure there are many, all sorts of sweet things from éclairs, scones, muffins, fruit hand pies; I could just go on forever folks. But, I wanted something simple, something fresh for summer and something for boys and girls to enjoy.
Okay, strawberries filled with sweetened cream cheese or a sugar frosting is kinda of girly-girly. That’s why I’m adding a little more sophistication as in better ingredients with a taste all grownups can appreciate. The mascarpone mixed with the cream cheese is a delightful contrast to the wee tartness of the cranberries along with the subtle hint of orange from the liqueur and when combined with the sweetness and flavor of a ripe strawberry – oh my goodness. You’re just gonna have to give it a try. Enjoy and thank me later!
Mascarpone Stuffed Strawberries
Omit sugar for a less sweeter appetizer
8 ounces mascarpone cheese
3 ounces cream cheese
1/4 cup dried cranberries, finely chopped
1 1/2 tablespoons Cointreau or Triple Sec
1 1/2 teaspoons powdered sugar
24 large strawberries, halved
toasted walnuts for dusting if desired
Combine mascarpone and cream cheese, dried cranberries, liqueur and sugar in a food processor to blend.
Cut a thin slice from stem end of each strawberry forming a base. Cut each strawberry into four wedges, starting at pointed ends and cutting to but not through stem ends.
Pipe the cheese mixture into the strawberry halves using a pastry bag fitted with an open star tip. The tip should be large enough so the cranberry bits do not clog the tip.
Chill until time to serve. Dust with walnuts crumbs.