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Strawberry and Mascarpone Trifles with Riesling Syrup

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  • Total Time:
  • Servings: 6

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  • 1 cup dry Riesling
  • 1/2 cup plus 1 tablespoon sugar
  • 1/2 vanilla bean, halved lengthwise, seeds scraped
  • 1 pound strawberries, hulled and sliced
  • 1/2 cup mascarpone cheese
  • 1/4 cup heavy cream
  • Six 1/2-inch-thick slices of pound cake, each slice cut into 4 triangles


How to make this recipe

  1. In a small, heavy saucepan, combine the Riesling with 1/2 cup of the sugar and the vanilla bean and seeds. Bring to a boil over high heat, stirring, until the sugar dissolves. Continue to boil, undisturbed, until reduced to 1/2 cup, about 8 minutes. Let cool slightly.
  2. Put the strawberries in a bowl and strain the syrup over them. Save the vanilla bean for another use.
  3. In a medium bowl, using an electric mixer, whip the mascarpone with the cream and the remaining 1 tablespoon of sugar until soft peaks form. Place 2 cake triangles in each of 6 dessert bowls and top with half of the strawberries. Repeat with the remaining cake and strawberries. Spoon any remaining syrup over each bowl, dollop on the mascarpone cream and serve.
Contributed By Photo © James Baigrie Published March 2004

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