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Stuffed Strawberries with Mascarpone and Vanilla Bean

This dessert involves hollowing out fresh strawberries and filling them with a creamy mixture of mascarpone cheese and vanilla bean. The final presentation showcases bright red strawberries filled with smooth, velvety filling, highlighting a contrast in textures—firm exterior with a luscious interior.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Dessert
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 12 piece fresh strawberries large and bright red
  • ½ cup mascarpone cheese softened to room temperature
  • 1 vanilla bean vanilla bean or extract seeds scraped from vanilla pod
  • 2 tablespoons powdered sugar for sweetness

Equipment

  • Small paring knife
  • Mixing bowl
  • Piping bag (optional)

Method
 

  1. Using a small paring knife, carefully cut off the green tops of each strawberry and then hollow out the interior with a small spoon or paring knife to create a cavity, taking care not to puncture the outer skin.
  2. In a mixing bowl, combine the softened mascarpone cheese, scraped vanilla bean seeds, and powdered sugar. Whisk until smooth and creamy, with a glossy consistency.
  3. Fill a piping bag or use a small spoon to gently pipe or spoon the mascarpone mixture into each hollowed strawberry until slightly mounded and full.
  4. Arrange the stuffed strawberries on a serving plate. Optionally, garnish with additional vanilla bean seeds or a mint leaf for presentation.
  5. Serve immediately to enjoy the contrast of the fresh, firm exterior and the creamy filling inside.

Notes

Ensure strawberries are fully ripe for optimal sweetness and flavor. Keep refrigerated if not serving immediately.