Strawberry and Mascarpone Trifles with Riesling Syrup – a delicious recipe with sugar, vanilla bean, strawberries, mascarpone cheese, heavy cream, cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
Save the vanilla bean for another use.
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.
277
kcal
Calories
10
g
Fat
36
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup dry Riesling, 1/2 cup plus 1 tablespoon sugar, 1/2 vanilla bean, halved lengthwise, seeds scraped, 1 pound strawberries, hulled and sliced, and more.
Yes, Strawberry and Mascarpone Trifles with Riesling Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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