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Lemon Mascarpone Strawberry Tulips

  • Prep Time
    Prep Time: 15 minutes
  • Cook Time
    Cook Time: 0 minutes
  • Serves
    Serves: 16
  • 1/2 Package (6 ounces) Driscoll's Blueberries
  • 1/2 Cup mascarpone cheese
  • 1/4 Cup heavy cream
  • 2 Tablespoons sugar
  • 2 Tablespoons lemon curd
  • 1 Tsp. vanilla extract
  • 16 Driscoll's Strawberries
  • Grated lemon zest
  • Cut stems off of the strawberries and place stem-side down on cutting board. Cut each strawberry lengthwise into quarters, stopping just before knife hits cutting board, so berries stay intact. Place on a serving platter.
  • Place mascarpone cheese, heavy cream, sugar, lemon curd and vanilla in a medium bowl and beat with an electric mixer until cream is thickened and smooth. Place mascarpone mixture in a piping bag with a star tip attached or a plastic bag and cut off one corner of the bag to pipe. Carefully press one small blueberry down through the center of each strawberry, taking care to keep berries in tact. Slowly pipe the mascarpone cream into the berries until filled. Top berries with a single blueberry and garnish with lemon zest.
Serving Size:

1 strawberry

Calories 180.88
Total Fat 12.52 g
Saturated Fat 7.15 g
Cholesterol 49.13 mg
Sodium 77.98 mg
Total Carbohydrates 16.33 g
Dietary Fiber 1.05 g
Sugar 14.39 g
Protein 2.19 g

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