Macerated strawberries with whipped white chocolate mascarpone cream
While I’ve been back in the UK I’ve absolutely loved enjoying the summer season fruits and veggies, and it sort of prompted me to finally act on an idea for a video-series that I’ve been sitting on for quite some time. I love cooking seasonally because everything tastes so much better when it’s in peak season, and what better way to try and inspire others to shop and cook more seasonally than with a delicious recipe?
So as you might have guessed it, the series is all around in season produce (and it’s unimaginatively named as such). And one fruit I haven’t been able to walk past at the markets without picking up at least a couple of punnets worth is the humble strawberry, so that sweet red berry is the star of today’s recipe.
I knew that I wanted to make some sort of strawberries and cream situation, and it reminded me of a delightful panna cotta that I recently enjoyed at Burro restaurant here in London – it was paired with macerated strawberries and a drizzle of olive oil and the combination of the creamy panna cotta with the strawbs and EVOO was honestly just excellent. This is my take on that dessert, though it’s much easier and quicker than making a panna cotta, which it’s a win in my book.
Why you’ll love this macerated strawberries and mascarpone cream recipe
- Impossibly easy and quick – this dish has an extremely high ROI – prep all of the components in 15 minutes and enjoy!
- Peak seasonal flavour – macerating sweet summer strawberries draws out their natural juices, building a beautifully syrupy gloss without any cooking required.
- Better than whipped cream – the rich, velvety combination of melted white chocolate and Italian mascarpone offers a thick, luxurious upgrade to standard cream.
- The perfect sweet-savoury finish – finishing with a drizzle of good extra virgin olive oil balances the sweetness beautifully, with the peppery notes from the olive oil pairing wonderfully with the strawberries.
Ingredients you’ll need to make this dish
- Strawberries – choose fresh, fragrant punnets. Cutting them into quarters exposes the surface area, helping them soak up the sugar beautifully.
- Caster sugar & lemon – used to macerate the berries. The sugar draws out the fruit’s moisture to create a quick syrup, while the lemon juice adds a necessary pop of acidity.
- White chocolate – look for a decent quality white chocolate. Once melted and cooled slightly, it adds structure, sweetness, and a silky smooth mouthfeel to the cream.
- Mascarpone – this rich, thick Italian cream cheese acts as the ultimate decadent base for our whipped elements.
- Vanilla pod – scraping the real seeds out of a fresh pod adds an beautiful aromatic depth and gorgeous little black flecks throughout the white cream.
- Extra virgin olive oil – the secret ingredient! Use a good-quality, fruity EVOO to drizzle on top right before serving.
How to make this strawberries and white chocolate mascarpone dessert
1. Prep and slice the berries
Wash your strawberries and pat them thoroughly dry. Remove the green tops, slice each strawberry into quarters, and toss them into a mixing bowl.
2. Macerate the strawberries
Sprinkle the caster sugar over the strawberries and squeeze the fresh juice of 1/2 a lemon directly on top. Mix everything together really well so the berries are evenly coated. Set the bowl aside while you work on the cream – the sugar will work its magic and draw out a beautiful, ruby-red syrup.
3. Melt the white chocolate
Break up your white chocolate into a heatproof bowl. Melt it in the microwave using short 15-second bursts, stirring in between. Let the melted chocolate cool slightly so it’s just warm to the touch.
4. Whip the mascarpone cream
Add the mascarpone and the scraped seeds of your vanilla pod directly into the bowl with the cooled white chocolate. Whisk the mixture vigorously for a couple of minutes until it transforms into a pillowy, smooth consistency.
5. Assemble and drizzle
To serve, place generous dollops of the white chocolate mascarpone cream into bowls, top with a few spoonfuls of the syrupy macerated strawberries, and finish with a good drizzle of extra virgin olive oil.
Tips and tricks and substitutions for making this dessert
- Serve it fresh – because white chocolate firms up as it chills, putting this cream in the fridge will harden its texture. It’s best assembled right before serving, or kept in the fridge for a maximum of 30 minutes to retain that cloud-like softness.
- Vanilla substitute – if you don’t have a fresh vanilla pod on hand, you can easily substitute it with a teaspoon of high-quality vanilla bean paste.
- Olive oil choice – make sure to use an extra virgin olive oil that you’d happily eat on its own. A fruity or slightly peppery oil works wonders with the sweetness of the white chocolate and strawberries.
- Mix up the fruit – while strawberries are the star of the show here, this whipped white chocolate mascarpone cream pairs beautifully with any summer fruit, like fresh raspberries, blackberries, or even ripe sliced peaches.
FAQS
How far in advance can I make this?
While you can make this somewhat in advance, I would recommend only an hour beforehand at most. The strawberries will continue to macerate and break down over time (too much so can cause them to become mushy), and the white chocolate hardens as it cools, which completely changes the intended texture of the dish.
Do I need to let the chocolate cool before adding the mascarpone?
Yes, you need to allow the white chocolate to cool to the touch, otherwise your whipped cream mixture will become grainy if you add the mascarpone while the chocolate is still too warm. If you’re not sure, you can use a digital thermometer and aim for a temperature range of 26-27c (79-81f).
What can I use instead of strawberries?
This whipped white chocolate and mascarpone cream would work wonderfully with a range of fruit. Substitute the strawberries for another berry like raspberries, blueberries or blackberries – or even a perfectly ripe peach!
What makes this strawberries and white chocolate mascarpone cream stand out?
This is a fantastic twist on the classic British “strawberries and cream” pairing with minimal effort. Instead of a runny pouring cream, you get a thick, indulgent, and velvety mousse-like layer thanks to the melted white chocolate and mascarpone. The contrast between the cold, sweet, bright strawberries and the smooth, vanilla-flecked cream finished with peppery olive oil results in a complex dessert that can be made in minutes.
Macerated strawberries with whipped white chocolate mascarpone cream
Ingredients
Macerated strawberries
- 400 g strawberries
- 4 tbsp caster sugar
- 1/2 lemon
Whipped white chocolate mascarpone cream
- 200 g white chocolate
- 400 g mascarpone
- 1 vanilla pod
- extra virgin olive oil to serve
Instructions
Macerated strawberries
- Wash the strawberries and pat dry.
- Remove the tops, then cut each strawberry into quarters and add to a bowl.
- Sprinkle over the sugar and squeeze over the juice of 1/2 lemon – mix well.
- Set aside while you make the cream.
Whipped white chocolate mascarpone cream
- Break up the white chocolate into a heatproof bowl and melt in the microwave in 15 second bursts. You can also place the bowl over a pan of simmering water (make sure the water doesn’t touch the bowl) until melted.
- Allow the melted white chocolate to cool to touch, then add the mascarpone and vanilla seeds of a vanilla pod.
- Whisk vigorously for a couple of minutes until everything is nicely combined and you have a pillowy consistency.
- Serve dollops of the cream with a couple of spoonfuls of the macerated strawberries, and a good drizzle of extra virgin olive oil.
