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1
In a medium bowl, mix together the strawberries, sugar, vanilla and salt.
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2
Cover and refrigerate for at least 2 hours or overnight.
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3
In the bowl of an electric mixer, whip the cream and mascarpone together until stiff peaks form.
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4
Gently fold in the cookies and berries with any collected juices.
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5
Leave a few streaks if desired.
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6
Spoon the mixture into the mini wonton cups and top with more crushed cookies and chopped strawberries if desired.
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7
Special equipment: two 24-cup mini-muffin tins
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8
Preheat the oven to 375 degrees F. Spray two mini-muffin tins with cooking spray.
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9
Brush the wonton wrappers all over with oil.
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10
Place each in a muffin-tin cup and gently press down so that it forms a cup.
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11
The wrapper will be slightly pleated and stick up out of the cup.
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12
Sprinkle with the sugar and bake until golden brown and crispy, 8 to 10 minutes.
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13
Remove the wrappers from the tin and let cool.
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14
Yield: 36 wonton cups
