Best 4 Strawberry Wonton Cups With Orange Mascarpone Whipped Cream Recipes

STRAWBERRY WHIPPED CREAM CAKE

Steps:

• For the berries:.
• Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
• Strain macerated berries and reserve syrup separately.
• Refrigerate until ready to use.
• For the cake:.
• Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans.
• Sift flour, baking powder, and salt together into a mixing bowl; set aside.
• Combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip until mixture is airy and light in color (about 5 to 7 minutes). Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
• In a clean bowl using clean oil-free beaters, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
• Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes.
• Remove cakes from the oven, run a knife around the perimeter of each, and turn them out onto wire racks to cool completely.
• Make the filling and the frosting while the cakes cool.
• For the filling:.
• Combine mascarpone cheese and heavy cream and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.
• For the frosting:.
• Place the cleaned bowl of the mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
• Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.).
• To assemble:.
• Using a long serrated knife, trim the tops of the cakes as necessary so they are level.
• Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
• Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
• Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
• Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.

STRAWBERRY TARTLETS

Steps:

• Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. , Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. , In a small bowl, combine the cheese, honey and orange juice until smooth. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

STABILIZED MASCARPONE WHIPPED CREAM

Steps:

• Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
• 12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
• The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy.
• *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.

STRAWBERRY MASCARPONE CAKE

Steps:

• In a large bowl, combine the first 5 ingredients. Refrigerate, covered, at least 30 minutes., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Grease bottoms of two 8-in. round baking pans; line with parchment. Sift flour, baking powder and salt together twice; place in another large bowl., In a small bowl, whisk egg yolks, 1-1/4 cups sugar, oil, water, orange zest and almond extract until blended. Add to flour mixture; beat until well blended., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer to prepared pans. Bake on lowest oven rack until top springs back when lightly touched, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate, covered, at least 1 hour. For filling, in a small bowl, beat mascarpone cheese and cream until stiff peaks form. Refrigerate until assembling., Drain strawberries, reserving juice mixture. Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Brush with half of reserved juice mixture; spread with 3/4 cup filling. Arrange half the strawberries over top, creating an even layer; spread with remaining filling. Brush remaining cake layer with remaining juice mixture; place layer over filling, brushed side down. , Gently stir whipped cream; spread over top and sides of cake. Just before serving, arrange remaining strawberries over cake.