Strawberry Mascarpone Dessert Cup

Name: Strawberry Mascarpone Dessert Cup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT5H55M0.000S
Yield: 8 servings
Ingredients: 1 1/4 cups sugar; 1 cup water; 1/4 cup Kirsch; 12 ounces white Belgian chocolate, chopped; 3/4 cup heavy cream; 1 cup sliced strawberries; 1/4 cup lemon juice; 3 tablespoons Kirsch; 3/4 cup mascarpone; 3/4 cup heavy cream; 2 large eggs; 1/4 cup sugar; 1/2 vanilla bean, scraped; 1 1/4 cups fresh sliced strawberries; 20 dry ladyfingers

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Level: Intermediate
Total: 5 hr 55 min

Prep: 20 min
Inactive: 5 hr
Cook: 35 min

Yield: 8 servings

Level: Intermediate
Total: 5 hr 55 min

Prep: 20 min
Inactive: 5 hr
Cook: 35 min

Yield: 8 servings

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:

1 cup sliced strawberries

1/4 cup lemon juice

3 tablespoons Kirsch

Mascarpone cream:

3/4 cup mascarpone

3/4 cup heavy cream

2 large eggs

1/4 cup sugar

1/2 vanilla bean, scraped

1 1/4 cups fresh sliced strawberries

20 dry ladyfingers

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 a chef, restaurant or culinary professional. It has not been tested for home use.