In both bite-size recipes, lush summer strawberries are filled with a mascarpone whipped cream, a combination of rich mascarpone and heavy cream. Mascarpone cheese gives the whipped cream filling extra body and flavor.

The strawberries are easy to fill and decorate. Prep time is just 15 minutes. Add some blueberries for a red, white, and blue dessert.
 
 
RECIPE #1: STRAWBERRIES & MASCARPONE WHIPPED CREAM

Ingredients For 4 Servings

Strawberries filled with mascarpone whipped cream (photo © Driscoll’s).

1. CUT stems off of the strawberries and place stem-side down on the cutting board. You have two choices to proceed: (1) Cut the berry into three, including a “hat,” as shown in the photo; or cut off the pointed end and scoop out a bit of the strawberry pulp to create room for more filling. Both versions are shown in the photo.

2. PLACE the mascarpone cheese, heavy cream, sugar, and vanilla in a medium bowl and beat with an electric mixer until thickened and smooth.

3. PLACE the mascarpone mixture in a piping bag with a star tip attached or in a plastic bag with one corner cut off. In option 1, slowly pipe the mascarpone cream atop the bottom and middle thirds of the berry and top with the “hat.” In option 2, pipe the mixture into the center of the berry, create a rounded mound on top, and top it with optional garnish.

4. REFRIGERATE until ready to serve.

RECIPE #2: LEMON MASCARPONE STRAWBERRY TULIPS

Here, the simple yet elegant strawberry treat is enhanced with a lemon-flavored filling and a tulip shape. Prep time is 15 minutes.

Ingredients For 16 Pieces

1. CUT stems off of the strawberries and place stem-side down on the cutting board. Cut each strawberry lengthwise into quarters, stopping just before the knife hits the cutting board, so the berries stay intact. Place on a serving platter.

2. COMBINE mascarpone cheese, heavy cream, sugar, lemon curd, and vanilla in a medium bowl and beat with an electric mixer until the cream is thickened and smooth. Place the mascarpone mixture in a piping bag with a star tip attached or a plastic bag and cut off one corner of the bag to pipe.

3. PRESS one small blueberry down through the center of each strawberry, taking care to keep the berries intact. (It’s a blueberry “surprise.”) Slowly pipe the mascarpone cream into the strawberries until filled. Top berries with a single blueberry and garnish with lemon zest.

4. REFRIGERATE until ready to serve.
 
 
WHAT IS MASCARPONE

Mascarpone is sometimes referred to as “Italian cream cheese.” It’s softer and richer than American-style cream cheese, with less of a tang.

Mascarpone has an extraordinarily high butterfat content, unsurprising given that it’s made from the cream skimmed from cow’s milk. Truly fresh mascarpone has almost a sweet flavor, and this is a cheese with very low or no sodium. It’s highly perishable and must be kept cold.

In Italy, mascarpone is often served with fresh fruit instead of the American preference for whipped cream. It is what gives tiramisu its creaminess. While some think mascarpone is the chief component of cannolis, it is actually ricotta. Mascarpone or ricotta is used in Italian cheesecake.

Mascarpone is believed to have originated in the Lombardy region of Italy, most likely in the late 1500s or early 1600s. The name “mascarpone” may come from the Spanish “mas que bueno” (“better than good”), a holdover from the days when the Spanish ruled Italy.

Another possibility is that the name is derived from “mascarpia,” the local dialect term for ricotta, because both ricotta and mascarpone are made by very similar processes.

Look for American-made mascarpone from Crave Brothers or Vermont Creamery. Try eating it from the container with a spoon!

More about mascarpone.