Preview of Summer: Fragole con Panna

Dreaming of summer berries.....soon enough, I know, for now I should be happy with our spring rhubarb; but I can't wait for those adorably plump berries that are reminiscent of our longer sunshine soaked days.

I created this decadent cream to pair with any summer berries. I prefer mine unsweetened, however it is delicious with a drizzle of honey.  Its uses are plentiful, spread in between layers of cake, place a dollop on your strawberry shortcake, fill tartlet shells or simply spoon into a bowl sprinkled with toasted nuts or cacao nibs & serve with fresh strawberries. 

Vanilla Kissed Mascarpone Cream 
Yields enough to fill one 10” tart or four 4 ½” tartlets
Preparation: 15 minutes

½ cup heavy cream
8 ounces mascarpone cheese
1-2 tablespoons (or to taste) honey
½ vanilla bean, split open & seeds scraped out
1lb of your favorite berries, if using strawberries, thinly slice
¼ cup pistachios, deshelled & toasted optional


In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form. Of course you can whip it by hand too!!  In a separate bowl mix together the mascarpone with the honey and vanilla seeds.
Gently fold the cream into the mascarpone mixture.
Top with chopped & toasted pistachios.
Serve with big bowl of strawberries.



Buon Appetito!