Strawberry whipped cream with mascarpone
The creamy strawberry filling is a delicious and refreshing dessert that combines sweet cream's smoothness with fresh strawberries' refreshing taste. It also makes an excellent filling that adds a delightful flavor and smooth texture to your cakes and rolls. Combining sweet cream and fresh strawberries creates a refreshing, creamy filling that perfectly complements any sweet dessert. This simple yet exquisite recipe is ideal for summer days or as the perfect end to any festive meal. It's easy to prepare and will surely appeal to anyone who loves fresh, fruity fillings.
Ingredients:
- 250 ml heavy cream
- 100 g fresh strawberries
- 50 g sugar (or to taste)
- 1 teaspoon vanilla extract
- 4 tablespoons mascarpone (or high-fat whipping cream)
- 1 tablespoon powdered sugar (optional, for a sweeter taste)
Procedure:
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Whip the heavy cream until stiff peaks form.
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Wash the strawberries, remove the stems, and blend them into a smooth puree. You can lightly strain the puree to achieve a softer consistency.
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Gently fold the mascarpone and vanilla extract into the whipped cream. If you prefer a sweeter cream, add the powdered sugar.
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Finally, mix in the strawberry puree. Stir well to combine all the ingredients.
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The cream is now ready to be used as a filling for cakes, rolls, or other desserts. Let it cool slightly in the fridge before using.
The cream can be used in desserts in a glass, as a filling for cakes, or in roulades.
Filing for roulades:
You can find a recipe for a delicious sponge cake roulade here: Fluffy sponge cake roulade
As soon as the dough has cooled, we can carefully remove the baking paper. Now heat the jam and spread it on the sponge cake with a brush. This layer of jam is not only important for the taste, but above all because it separates the sponge cake from the whipped cream and prevents it from penetrating the cake.
Allow it to cool briefly and spread the strawberry cream evenly over two thirds of the dough.
Now we roll up the sponge cake carefully and with light pressure using a kitchen towel. As we roll it, some of the cream is squeezed out and fills the last third of the roll. The outside of the roulade can now be spread with cream and decorated with strawberries or simply sprinkled with powdered sugar.
