Strawberry Mascarpone Cream Cups (German No-Bake Dessert)
40 min
|
intermediate
|
gluten-free
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 10 min | 40 min |
Introduction
These strawberry mascarpone cream cups are a creamy, no-bake German-style dessert with layers of tangy yogurt, rich mascarpone, and sweet berries.
They’re perfect for make-ahead entertaining, summer cookouts, or any time you want an easy yet elegant dessert in individual cups.
Ingredients (8 servings)
Ingredients for Cream Base
Ingredients for Fresh Whipped Cream
Ingredients for Strawberry Sauce
Ingredients for Topping
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How to Make Strawberry Mascarpone Cream Cups (German No-Bake Dessert)
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Chill tools and prep components
Place the bowl and beaters you will use for whipping cream into the fridge or freezer for at least 10 minutes.
Thaw the frozen strawberries in a bowl, then drain off only the excess watery juice so the sauce is not too thin.
Keep the white chocolate bar refrigerated so it stays firm and easy to grate later.
Set out 6 to 8 small dessert cups or glasses, about 6 to 8 ounces each.
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Make the mascarpone cream base
Add the mascarpone, Greek yogurt, powdered sugar, lemon juice, and vanilla extract to a large mixing bowl.
Beat with a hand mixer on medium speed until the mixture is smooth, creamy, and no lumps of mascarpone remain.
Taste and add a spoonful more powdered sugar or a splash more lemon juice if you want it sweeter or brighter.
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Whip the fresh cream
Pour the cold heavy whipping cream into the chilled bowl and add the powdered sugar.
Whip on medium speed until the cream reaches medium peaks that stand up but softly fold at the tip.
Do not overbeat, or the cream will turn grainy and start to clump like butter.
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Fold whipped cream into mascarpone base
Add about one third of the whipped cream to the mascarpone mixture and beat briefly on low to loosen the base.
Switch to a spatula and gently fold in the remaining whipped cream in two additions until the cream looks fluffy and even.
Stop folding as soon as the streaks disappear so you keep as much air and lightness as possible.
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Prepare the strawberry sauce
Place the thawed strawberries, powdered sugar, and lemon juice into a blender or food processor.
Pulse until you have a pourable sauce with small pieces left, or blend fully smooth if you prefer.
If the sauce seems very thin, pour it into a small saucepan and simmer for 5 to 8 minutes to thicken slightly.
Let the sauce cool to room temperature, then chill it briefly so it does not warm the cream.
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Assemble the cream cups
Spoon or pipe a layer of the mascarpone cream into the bottom of each dessert cup, filling them about two thirds full.
Tap the cups gently on the counter to level the cream and remove any large air pockets.
Spoon a layer of chilled strawberry sauce over the cream, using about 1 to 2 tablespoons per cup.
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Chill, garnish, and serve
Cover the cups loosely and refrigerate for at least 1 hour so the flavors meld and the cream firms slightly.
When ready to serve, grate the cold white chocolate bar into fine shavings using a microplane or box grater.
Sprinkle the white chocolate generously over the strawberry layer, then serve the cups well chilled.
Store any leftover chocolate shavings covered in the fridge until you need more for serving.
Substitutions
- Mascarpone with cream cheese and a splash of cream
- Use full-fat cream cheese instead of mascarpone and add 2 to 3 tablespoons of heavy cream to loosen it. The cream cheese gives a slight tang and a firmer set, so the cups feel a bit more like cheesecake, but the whipped cream keeps everything soft and dessert-like.
- Greek yogurt with sour cream or quark
- Swap the Greek yogurt for full-fat sour cream or German-style quark if you can find it. Both keep the gentle tang and creamy texture, and quark in particular gives the dessert an even more classic German flavor and very silky body.
- White chocolate shavings with ruby chocolate or toasted coconut
- Use ruby chocolate for a pink, berry-friendly twist that keeps the pretty color theme, or try finely shredded toasted coconut. Ruby chocolate adds a subtle fruity note, while coconut brings a delicate crunch and a tropical aroma that still works with strawberries.
Tips
- Use room-temperature mascarpone for a smooth base
- Cold mascarpone can seize and turn lumpy when mixed, so let it sit out for 20 to 30 minutes before beating. Slightly softened mascarpone blends seamlessly with yogurt and sugar, giving you a silky cream without overmixing.
- Control sweetness in layers
- Keep the cream only gently sweet, then let the strawberry sauce and white chocolate bring extra sweetness on top. This balance keeps the dessert from feeling heavy and lets the berry flavor shine through clearly.
- Adjust strawberry texture to your taste
- Blend the strawberries only partway for a rustic sauce with small fruit pieces, or fully puree and strain for a smooth, elegant layer. A thicker sauce will sit neatly on the cream, while a thinner one will swirl into it for a marbled look.
- Chill time improves flavor and structure
- An hour in the fridge lets the cream firm up, but four hours or overnight brings the best flavor and spoonable texture. The lemon and vanilla meld into the dairy, and the dessert scoops cleanly instead of feeling loose.
- Choose the right serving cups
- Use clear glasses or small jars so you can show off the cream, sauce, and white chocolate layers. Wide, shallow glasses give more room for toppings, while taller ones create a pretty parfait style presentation.
Nutrition Facts *
| Energy | 463 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 32 | g |
| Carbohydrates | 36 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my mascarpone cream turn grainy or look curdled?
- Mascarpone can turn grainy if it is too cold or beaten too hard. Always start with room-temperature mascarpone and mix it gently with the yogurt and sugar, just until smooth. If it already looks slightly curdled, fold in some whipped cream by hand and it often smooths back out enough for serving.
- My whipped cream will not whip up and stays runny, what went wrong?
- Whipped cream needs to be very cold, along with the bowl and beaters. If the cream is warm or near room temperature, it will not trap air. Chill everything for at least 10 minutes, then whip again on medium speed, stopping as soon as you see soft peaks to avoid overbeating.
- The strawberry sauce is too thin and watery, how can I fix it?
- Frozen strawberries can release lots of liquid, which thins the sauce. Next time, drain off some of the watery juice before blending. For a batch that is already thin, simmer it gently on the stove to reduce, then cool completely before spooning over the cream cups.
- Can I make these cream cups ahead of time?
- Yes, they are perfect for making ahead. Assemble the cups with cream and sauce, cover them, and refrigerate for up to 24 hours. Add the white chocolate shavings just before serving so they stay crisp and do not pick up moisture from the dessert.
- How should I store leftovers and how long do they keep?
- Cover each cup tightly or transfer leftovers into airtight containers and refrigerate. The texture stays best for about 2 days, after which the cream can loosen slightly and the strawberry color may bleed into the cream, though they still taste good.
Serving Suggestions
This easy German-inspired strawberry mascarpone dessert brings a lovely mix of tangy cream, bright berries, and a touch of white chocolate crunch.
Try swapping in different berries, layering crushed shortbread cookies at the bottom, or pairing the cups with espresso for a cozy cafe-style finish to dinner.
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