For those who love coffee and strawberries, here’s a match made in dessert heaven.
And you can make it at home, using B.C.–grown ingredients that are in season right now.
This recipe for a fruity spin on a classic Italian dessert comes from B.C. Strawberries.
500 g (1 lb) mascarpone cheese
1/4 cup (50 ml) sugar
2 tbsp (30 ml) cold espresso coffee or coffee liqueur (can use instant espresso powder)
1.5 tsp (7 ml) vanilla
3 cups (750 ml) real B.C. whipping cream, divided
1/2 cup (125 ml) cold espresso coffee (can use instant espresso powder)
1 tbsp (15 ml) sugar
24 small lady fingers
1 tbsp (15 ml) cocoa powder
4 cups (1 L) sliced B.C. strawberries
whole strawberries and chocolate curls for garnish
In large bowl, beat together mascarpone cheese, sugar, coffee, and vanilla.
In a separate large bowl, whip 2 cups (500 ml) of cream until soft peaks form; fold into mascarpone mixture.
In small bowl combine coffee and sugar; set aside.
Line bottom of 10 inch (25 cm) springform pan or 9 by 13 inch (33 by 23 cm) glass baking pan with 12 lady fingers, sprinkle with ½ of coffee mixture.
Spread with 1/4 of mascarpone mixture, sift 1 tsp (5mL) of cocoa over top.
Arrange 1/3 sliced berries on top.
Repeat marscarpone, cocoa and strawberry layers 2 times.
Top with remaining lady fingers; sprinkle with coffee mixture, spread with remaining mascarpone mixture.
Cover and chill for at least 4 hours or overnight.
To serve, whip remaining 1 cup (250 mL) of cream, until soft peaks form.
Spread cream on top; sprinkle with cocoa.
Garnish with whole berries and chocolate curls.