Delicate Baskets with Mascarpone Cream and Fruit

Delicate fruit baskets filled with various creams have recently become a real hit at home parties, gatherings, and various celebrations. This time, we offer you a simple recipe with a quickly prepared mascarpone cream that pairs perfectly with strawberries.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Cream

  • 120 g Cheese, creamy

  • 0.5 teaspoons Lemon zest, fresh

  • 50 g Powdered sugar

  • 1 teaspoon Vanilla, extract, natural

  • 180 ml Sweet cream

Dough

  • 250 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 60 g Powdered sugar

  • 140 g Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • 2 spoons Water

  • pieces Strawberries

  • pieces Powdered sugar

Steps

  1. First, prepare the dough. In a bowl, sift the flour and mix it with sugar and salt. Add the cold butter, cut into cubes, to the flour. Use your fingertips to rub the fat into the dry ingredients, lifting the mixture to make it airy and crumbly. Add the egg yolk and cold water, then quickly knead everything into a dough.

  2. If the dough is very soft, refrigerate it for half an hour. Otherwise, roll it out on a lightly floured surface to about 5 mm thickness. Use a round cutter to cut out circles of any size from the rolled dough.

  3. For baking the baskets, you can use special molds for small pies or a muffin tin. Lightly grease the molds or tin with butter or spray with oil, then place the cut-out circles into them. Gently press the dough with your fingers against the bottom and sides of the molds. Prick the dough baskets several times with a fork, then place the molds/tin in the freezer for 20 minutes.

  4. Bake the chilled baskets in a preheated oven at 180°C (350°F) for 15-20 minutes. They are done when they turn golden brown. Remove the baked baskets from the oven and let them cool.

  5. Prepare the cream. Mix the mascarpone with powdered sugar, vanilla extract, and lemon zest using a spatula.

  6. Whip the sweet cream until stiff, then gently and slowly fold it into the mascarpone mixture. Taste the cream and add more sugar and/or grated lemon zest if needed.

  7. Carefully remove the cooled baskets from the molds. Fill them with the mascarpone cream (using a spoon or piping bag). Add raspberries, blueberries, and sliced strawberries. Sprinkle some powdered sugar on top if desired. You can also use fresh mint leaves for decoration. Serve the prepared baskets immediately or store them in the refrigerator until ready to use.

Nutrition Information (Per 100g)

  • Calories: 423.7 kcal
  • Fat: 23.66 g
    • Saturated Fat: 14.16 g
  • Carbohydrates: 45.5 g
    • Sugars: 16.42 g
  • Protein: 4.97 g
  • Fiber: 0.75 g

Advice

The ingredients are enough to make 16 larger baskets (muffin size) or approximately 25 smaller baskets. Instead of mascarpone cream, you can use vanilla cream to fill the baskets.