High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"A Berry Erupting Tale"
Looking like miniature overflowing volcanoes, cream-filled strawberries will satisfy your visual and gustatory senses. Set out a plate of these luscious red and white sweet treats and watch them disappear before your eyes.
In order to make the strawberries sit flat on the plate, slice off the stem end making sure not to cut through to the center of the strawberry.
18 large strawberries
1/3 cup mascarpone cheese
1/3 cup heavy whipping cream
3 tablespoons sugar
3/4 teaspoon pure
vanilla extract
At the opposite end of the strawberry, cut an “X” with a sharp knife down about 3/4 through the strawberry, being careful not to cut all the way through to the stem end. With your fingertips, gently spread apart the berry so it opens up but does not break apart. It should look something like a flower with its petals opened.
In a medium bowl, whip the mascarpone cheese and whipping cream into soft peaks. Add the sugar and vanilla and continue to whip until stiff peaks form.
Spoon the cream filling into a pastry bag fitted with a large open star tip. Pipe the cream into the strawberries. You can use a teaspoon to fill the strawberries, but the cream is prettier piped into them.
Refrigerate until serving time.
Sit down to tea with a roomful of friends and pour everyone a cup of Bigelow’s Berri-Good Juice tea. Your afternoon will spill over with fun and laughter just like your Strawberry Cream Cups.
