Strawberry & Mascarpone Trifles With Riesling Syrup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Food & Wine Magazine, June 2007 Ingredients:
1 cup dry riesling wine |
1/2 cup sugar |
1 tablespoon sugar |
1/2 vanilla bean, halved lengthwise, seeds scraped |
1 lb strawberry, hulled and sliced |
1/2 cup mascarpone cheese |
1/4 cup heavy cream |
6 slices poundcake (1/2-inch-thick each slice cut into 4 triangles) |
1 sprig mint (to garnish) |
Directions:
1. In a small, heavy saucepan, combine the Riesling with 1/2 cup of the sugar and the vanilla bean and seeds.
2. Bring to a boil over high heat, stirring, until the sugar dissolves.
3. Continue to boil, undisturbed, until reduced to 1/2 cup, about 8 minutes.
4. Let cool slightly.
5. Put the strawberries in a bowl and strain the syrup over them.
6. Use the vanilla bean to flavor your sugar.
7. In a medium bowl, using an electric mixer, whip the mascarpone with the cream and the remaining 1 tablespoon of sugar until soft peaks form.
8. Place 2 cake triangles in each of 6 dessert bowls and top with half of the strawberries.
9. Repeat with the remaining cake and strawberries.
10. Spoon any remaining syrup over each bowl, dollop on the mascarpone cream and serve.
11. Garnish with a sprig of mint.
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