Strawberry Mascarpone Crush
A no-cook dessert where ripe strawberries are crushed with sugar and lemon, then folded into mascarpone and layered over buttery biscuit crumbs. Dense, creamy and bright, ready in minutes.
- Total
- 20 min
- Prep 10 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding · Balancing with acid
- Sweet
- No cook
Instructions
-
Rinse the strawberries and pat them dry. Hull them, then cut 100 g into 1 cm pieces and crush the remaining 50 g with the back of a fork in a small bowl.
~4 min
Cutting strawberries into uniform pieces ensures even texture, while crushing some releases juice for a syrupy base.
-
Add 1 tbsp sugar and the juice of the lemon half to the crushed strawberries, stir, and let them sit for 10 minutes until glossy and syrupy.
~10 min
Sugar draws out strawberry juice through osmosis, and lemon adds acid to balance sweetness and preserve color.
Crushing part of the strawberries with sugar and lemon draws out their juice, which keeps the mascarpone soft and spoonable instead of stiff.
Balancing with acid Taste after adding lemon; you want brightness without sourness. Add a pinch more sugar if needed.
-
While step 2 waits
While the strawberries sit, crush the digestive biscuits into coarse crumbs in a small bowl.
~2 min
-
Stir the mascarpone with the remaining 1 tbsp sugar until smooth, then fold in the crushed strawberry mixture and the 1 cm strawberry pieces.
~3 min
Folding gently prevents deflating the mascarpone, keeping the mixture light and creamy.
Folding Use a spatula to gently cut down and fold over; stop as soon as streaks disappear to avoid deflating the mixture.
-
Spoon half the biscuit crumbs into the serving glass, add the strawberry mascarpone, and scatter the remaining crumbs on top.
~1 min