Stuffed Strawberries



Serves 6

I like to use the largest strawberries I can find to make these elegant stuffed strawberries. Serve them on a silver tray!

12 colossal strawberries with their stems
2 ounces semi-sweet chocolate
2 ounces white chocolate
½ cup mascarpone cheese, softened
2 tablespoons sugar

1. Wash and dry the berries, but do not stem them.

2. Melt the semi-sweet chocolate and white chocolate in separate bowls and keep warm.

3. Cut 1/8 inch off the stem end of each strawberry and reserve. With a small spoon, hollow out the pulp from the stem end of each strawberry and place the pulp in a bowl.

4. To the pulp, add the mascarpone cheese and sugar, and beat the mixture until smooth.

5. Fill a pastry bag with the mixture and pipe some into the cavity of each strawberry. Replace the stems and place the strawberries on a serving tray.

6. Use a small fork to drizzle some of the semi-sweet chocolate and white chocolate over the strawberries.

More of Mary Ann Esposito's recipes you may be interested in

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Liz Barbour's Edible Landscape

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Risotto con Fragole (Strawberry Risotto)

Fruit-flavored risotto is made in some parts of Italy in alta cucina (gourmet cooking) restaurants.
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