Ethereal Strawberry Mascarpone Clouds
Find the perfect keto dessert recipe with this ethereal Strawberry Mascarpone Clouds recipe. Delight in a taste of Italy with this low-carb, gluten-free, and dairy-friendly dessert that's perfect for warm weather gatherings.
Allergens
Dairy, Egg (in mascarpone)
Ingredients
- 3/4 cup fresh strawberries, hulled and halved 1 1/2 cups mascarpone cheese 1/2 cup granulated erythritol 1 tsp pure vanilla extract 1 cup heavy whipping cream 3 drops liquid stevia 1/4 cup unsweetened cocoa powder, for dusting (optional)
Instructions
- In a food processor or blender, purée the strawberries until smooth. Set aside.
- In a large bowl, combine the mascarpone cheese, erythritol, and vanilla extract. Beat with an electric mixer on medium speed until creamy.
- In another bowl, whip the heavy cream and stevia together until stiff peaks form.
- Fold the whipped cream into the mascarpone mixture gently, until fully combined.
- Gently fold in the puréed strawberries.
- Spoon the mixture into a piping bag fitted with a star tip. Pipe the mixture onto individual dessert plates in tall, swirled mounds, resembling clouds.
- Dust the top of each cloud with unsweetened cocoa powder, if desired.
Chef’s Insight
The key to this dessert is the perfect balance of sweetness and creaminess, achieved by using both erythritol and stevia.
Notes
This recipe can be easily doubled or tripled for larger gatherings.