It’s Sunday! This weekend has been all about the house: a trip to IKEA, a good scrub to the apartment (you know, the dust bunnies keep you company but they tend to become overwhelming :P), I finally framed some posters that made the trip from the US with me and a new one that I got in Paris :) And I turned the bedroom into a pretty spring attire with a gorgeous new duvet cover, plus I sent into retirement (at least for some time) the thick 5 “snow flakes” duvet in favor of a 3+1 all season duvet, I prepared the bed with only the 3 “snow flakes” for now but I am afraid I am going to have to go fetch the +1 at some point tonight :/
After all this I needed a treat so I prepared for myself (and the hubby) some strawberries and a sweet mascarpone cream to go with them. It turned out so cute that I decided it was worth a quick post :)
How do you eat strawberries? I am spoiled and I always prepare them with sugar and lemon. Yummy! The following recipe uses strawberries macerated with lemon and sugar, so if you don’t want to prepare the mascarpone cream, you can still eat the strawberries that way, they are outstanding, and the juice they make is one of the best things in the world! You could also make these strawberries glasses with whipped cream :P
Finally one note. There are many many brands of mascarpone but they are not all the same quality, some are more cheese, kind of like cream cheese and while mascarpone may look like cream cheese it is not supposed to taste like cream cheese, if anything it is supposed to taste like thick cream! My absolute favorite, in Italy and abroad, is Mascarpone Santa Lucia, it is the best of the best. Galbani and Bel Gioioso also make good mascarpone and export it abroad.
For 2 portions.
- 250 gr strawberries
- 1/2 lemon
- 2 tbs sugar (separated)
- 1 eeg yolk
- 125 gr mascarpone cheese
Squeeze the juice from the 1/2 lemon into a bowl (remove the seeds).
Wash and cut the strawberries into the bowl with the lemon juice.
Add one tablespoon of sugar, stir to combine and leave for 10-15 minutes so the strawberries create a nice juice and macerate a little.
For the mascarpone cream: beat the egg yolk with one tablespoon of sugar until it turns white, airy and foamy. Add the mascarpone and mix.
Combine the ingredients in glasses making layers. I used a pastry bag to distribute the mascarpone cream but you can also simply spoon it.
Serve and enjoy!