|Giant engineered strawberry; © cindylane|
They think I am a genius for making it but what an easy dessert! It is something that looks very elegant scooped into parfait glasses or champagne flutes.
I love to watch Dear Sir eat them. He closes his eyes in ecstasy and moans about how good it is, looking sad when his spoon comes up empty at last.
British Strawberries are small, ruby gems with a slightly wild, lovely sweet taste. They are amazing! So if you cannot get hold of British strawberries, try and find some really good organic ones.
Jaqueline's Sherried Strawberries with MascarponeServes 4-6
1200 grams or two pints of fresh, ripe, small strawberries, cleaned, and sliced in half
one half cup of good Cream sherry (if you won't drink it, don't cook with it!)
1/4 th cup or 50 gr of Baker's sugar or extra fine white sugar
Two-250 gram containers of Mascarpone (Italian Cream cheese)
1/2 cup or 120 ml of real maple syrup
- Place the cleaned, sliced strawberries into a container with a very tight fitted, sealed lid that will allow you to turn it upside down without leaking.
- Whisk together the sherry and sugar until most of the sugar is dissolved in the liquor. Pour this over the strawberries and put the sealed lid on. Let the berries marinate no longer than one hour before serving! This is key--otherwise they become soft and mushy like frozen berries that have been thawed.
- While the berries marinate, whisk the maple syrup into the Marscarpone.
- In parfait glasses or fluted champagne glasses, spoon half full of marinated berries with a tablespoon of the juices. Cover with a layer of sweetened Marscarpone. Fill the rest of the glass with berries. Top with a spooned or piped mound of Marscarpone. Dress with two strawberry halves, a sprig of mint, and drizzle with marinade. Serve immediately!
|strawberries marinating in sherry and sugar|