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1
In a small food processor, combine the mascarpone, 1 container strawberries, honey, and sugar. Mixture should be somewhere between thick and thin. Place mixture in the freezer for about 10 minutes to firm up a bit.
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2
On a flat working surface (like a cutting board), place 1 wonton wrapper flat on board.
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3
Spoon about a teaspoon worth of filling in the center.
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4
Dab the edges with warm water and fold up to seal. You can pinch the edges to get an even better seal also.
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5
Using a deep fryer would be ideal for this, but considering I don't own one, we'll just have to keep it old school. Fill a deep pan about 2 inches high of vegetable oil. Heat under medium high to high heat. You'll know it's ready when you can throw a little piece of wonton wrapper in and see it bubble and fry nicely.
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6
Fry about 3-5 wontons at a time, about 30 seconds to 1 minute, flipping once in between. They should be nice and golden brown. Let dry on paper towels and top with powdered sugar.
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7
In a medium bowl, combine the strawberries and orange juice. With an immersion blender, puree the strawberries until they're at your desired consistency. I left a little bit of chunks for good texture.
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8
Mix in the whiskey, vanilla, and sugar. Stir until sugar is dissolved.
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9
In a metal mixing bowl, add the egg yolks and stir until the yolks just break. Add in whiskey/strawberry mixture and mix well.
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10
Assemble a double boiler with the metal bowl by sitting it atop a small pot of simmering water. Make sure the bowl doesn't touch the hot water or your yolks will scramble. Whisk constantly for about 10-15 minutes, or until mixture is triple in size. I sped up the process by using the whisk attachment on my immersion blender and it whipped up pretty nicely. Serve with dumplings.
