Fresh strawberries, bittersweet chocolate, two soft cheeses (cream and mascarpone) and heavy whipping cream come together in crispy Phyllo Shells to create this delicious dessert.
- 6 quarts ripe strawberries, hulled
- 3/4 cup lemon juice
- 1 3/4 cups sugar
- Pinch salt
- 2 pounds mascarpone cheese, softened
- 1 pound cream cheese, softened
- 1 quart heavy whipping cream
- 8 ounces bittersweet chocolate
- 24 Athens® 3” Phyllo Shells
- 1 quart strawberries, quartered for garnish
- Espresso beans for garnish
- 4 ounces bittersweet chocolate, shaved for garnish
In a food processor, puree 4 quarts of strawberries with 1/2 cup lemon juice, 1 cup sugar and a pinch of salt. Strain the puree through a fine-mesh strainer into a small saucepan. Bring to a simmer over medium-high heat, and cook until reduced by half, about 35 minutes, stirring frequently. Pour into a small bowl and cool.
In a mixer, whip the mascarpone, cream cheese and heavy cream, to firm peaks. Gently fold in the strawberry puree. Refrigerate until firm and set, 1 to 2 hours.
In a double boiler, melt 8 ounces of chocolate until smooth. Dip the bottom of each shell into the chocolate. Place the dipped shells on a wax paper-lined tray. When firm, use a pastry brush to coat the inside of the shell with the remaining melted chocolate, creating a moisture barrier.
In a medium bowl, quarter and toss the remaining 2 quarts of strawberries, 1/4 cup lemon juice and 3/4 cup sugar. Spoon 2 ounces of strawberries into each shell. Top the strawberries with a 3/4 cup of the mascarpone mixture. Garnish with the strawberries, espresso beans and bittersweet chocolate. Refrigerate until ready to serve.