One of my good friends and fellow dessert lover recently discovered that she has a gluten allergy!! At first it seemed like a tragedy, how would she eat cranberry orange scones with me?? But I went hunting for recipes that she could eat (particularly at special events like my daughters first birthday) and found a plethora of ideas! I came up with this recipe after seeing something similar on the eCurry blog.
- 1lb fresh strawberriess, sliced
- 1/4 cup sugar
- 6 oz mascarpone cheese
- 1 cup cold heavy whipping cream
- 1/4 C toasted almond slices
- 5 tbsp confectioners’ sugar
- 1 tsp vanilla extract
Combine the strawberry slices with 1/4 cup of sugar in a small saucepan and bring to a boil. Gently press strawberries against the sides of the pan to break them into smaller pieces. Allow to simmer for a minute or two, until thickened. Chill the strawberry sauce in the fridge for at least 1 hour but preferably 2-3, until it has cooled completely.
Beat the cream and confectioners sugar until peaks form. Add vanilla and beat for another second or two just to combine. Gently whip the mascarpone by hand to make it easier to combine with the whipped cream. Once it’s a little bit whipped fold it gently into the whipped cream.
Alternately, layer mascarpone mixture and strawberry sauce in whatever vessels you choose to use (I had mini parfait glasses). Top with a sprinkle of toasted almonds.