Strawberry dessert with port and mascarpone
8 servings
120 minutes
Strawberry dessert with port wine and mascarpone is the embodiment of Italian elegance and sensory taste. Bright strawberries soaked in the tart aroma of port create a rich fruit symphony, while the mascarpone cream adds tenderness and velvetiness. The light acidity of lemon and sweetness of vanilla make the flavor layered and refined. This dessert evokes romantic dinners on the terraces of Tuscany, where every ingredient is highlighted with attention to detail. Serving with chocolate shavings adds a subtle contrast of textures. Ideal as a conclusion to an exquisite dinner or special event, revealing the harmony of sweetness, acidity, and rich wine notes.
1
Cut the berries lengthwise in half, sprinkle with sugar, and let sit for 30 minutes, stirring occasionally.
- Strawberry: 700 g
- Sugar: 0.5 glass
2
Strain the strawberries through a sieve. Place the berries in a container and put them in the cold.
3
Mix strawberry juice with port wine and simmer over medium heat until the liquid reduces to 2/3 cup (about 10 minutes).
- Strawberry: 700 g
- Ruby port: 1.3 glass
4
While the syrup cools, whip the mascarpone with vanilla sugar, salt, lemon juice, and zest, and distribute it into serving cups.
- Mascarpone cheese: 450 g
- Vanilla sugar: 0.3 glass
- Salt: pinch
- Lemon juice: 1 teaspoon
- Lemon zest: 0.5 teaspoon
5
Place strawberries on mascarpone and drizzle with port wine syrup. Sprinkle with grated chocolate if desired.
- Strawberry: 700 g
- Ruby port: 1.3 glass
- Mascarpone cheese: 450 g
- Vanilla sugar: 0.3 glass
- Lemon zest: 0.5 teaspoon
- Salt: pinch
- Lemon juice: 1 teaspoon
