Description
Delightful cookie boats filled with creamy mascarpone cheese and topped with fresh strawberries, perfect for any occasion.
Ingredients
- 200g all-purpose flour
- 100g unsalted butter, softened
- 80g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry powder or freeze-dried strawberries, crushed
- 1/4 teaspoon salt
- 250g mascarpone cheese or cream cheese
- 150ml heavy cream
- 75g powdered sugar
- 1 teaspoon vanilla extract
- 300g fresh strawberries, sliced
- 3 tablespoons strawberry jam or preserve
- 1 tablespoon water
- Shortbread cookie crumbs for garnish
Instructions
- Cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, beating until well combined.
- Mix in the strawberry powder to achieve a pink color.
- Gradually add the flour and salt, mixing until just combined.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to 1/4 inch thickness.
- Cut into boat shapes or use an oval cookie cutter. Place them on parchment-lined baking sheets.
- Create an indentation in the center of each cookie.
- Bake for 12-15 minutes until set but not browned. Cool completely.
- Beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thick.
- Transfer the mixture into a piping bag fitted with a star tip.
- Heat strawberry jam with water until melted and smooth, then cool slightly.
- Pipe the cream filling into the cookie boats.
- Arrange sliced strawberries on top of the cream and brush with the strawberry jam glaze.
- Sprinkle shortbread cookie crumbs around the dessert for garnish.
Notes
Chill the dough before rolling out for easier handling and better shape retention.