I made a few things, including a batch of my favorite strawberry and sage muffins, and by tonight, after popping this strawberry-rhubarb pie in the oven to share I only have a handful of berries leftover just enough for a lovely breakfast tomorrow morning of strawberries, fresh cherries, Greek yogurt, and granola. Of all these treats, however, the star were these strawberry and whipped mascarpone parfaits with chocolate shortbread. These things are delicious.
Strawberry, Chocolate, and Whipped Mascarpone Parfaits
- 1 pint fresh strawberries, hulled and cut into small (1/2 inch) pieces
- 1/2 c. mascarpone cheese, chilled
- 1/2 c. heavy cream, chilled
- 1 tsp vanilla extract
- 1 TBS sugar
- 1/2 recipe dark chocolate shortbread (see below)
- Crumble shortbread cookies into pieces, with some tiny crumbs and some larger, bite-sized chunks. You can do this easily by hand or by using a rolling pin to roll over a plastic bag filled with crumbs.
- In a medium bowl, whisk mascarpone and heavy cream until thick and evenly combined. Add vanilla and sugar and whip until it holds soft peaks.
- Divide 1/2 of cookie crumbs between 4 glasses. Top each chocolate layer with a large dollop of whipped mascarpone, and a handful of strawberry pieces. Follow with another dollop of mascarpone, then top with more strawberries and remaining chocolate crumbs. Serve cold.
Dark Chocolate Shortbread
Makes 2 cookies 6 inches in diameter (about 10-12 servings).
- 1 stick salted butter, softened
- 1/4 c. sugar
- 1/2 tsp vanilla
- 3/4 c. + 2 TBS flour
- 2 TBS cornstarch
- 1/4 c. cocoa powder
- 1 TBS heavy cream (optional)
- Blend butter, sugar and vanilla together in a medium bowl until well combined. Sift flour, cocoa and cornstarch on top of butter mixture, fluff dry ingredients together gently with a fork (it’s OK if they start to mix with the butter below), then proceed to mix into the butter and sugar, just until evenly combined.
- Pat dough together into 2 discs about 1 inch thick and 6 inches in diameter. If dough is too crumbly to do this, add the heavy cream and mix in to moisten the dough. Place the dough discs on a baking sheet and refrigerate for half an hour, uncovered.
- Preheat the oven to 375°F while the dough chills. After half an hour in the fridge, prick the dough all over with a fork (to let steam escape). Bake for 15 minutes, then let cool on cookie sheet for 10 minutes (if you try to move before it has cooled enough, it will immediately fall apart).