Mascarpone Strawberry Creams |
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Mascarpone Strawberry Creams

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 8 small ramekins.

This is a very soft, very rich dessert. Try using sweet raspberries, peaches, nectarines or whatever fruit is in season. Put the entire recipe in a serving bowl and dish out with the shortbread, or spoon into individual ramekins for a single-serving treat.


  • 8 oz., 250 g mascarpone or ricotta cheese
  • 6 Tbsp., 90 ml powdered/icing sugar
  • 2 Tbsp., 30 ml orange or almond liqueur or vanilla or almond extract
  • 1 x 3.5 oz, 100 g, bar of white chocolate, finely grated
  • 1 cup, 250 ml heavy/whipping cream
  • About 8 large strawberries, washed, hulled and cut up small. If you are going to make this in a large bowl, just add as many strawberries or other fruit as you want.   


  1. Mix the mascarpone with sugar, liqueur, grated chocolate and liquid cream. 
  2. Add fruit of choice. Taste to see if you want more sugar or liqueur.
  3. Stir in prepared fruit. Put into one container or divide among 8 small ramekins. If you like, melt 1 tsp. gelatin with one tablespoon of cold water and stir into the cheese mix. Line small ramekins with plastic wrap, add cheese mix, leave to set in fridge, then very carefully turn out onto individual plates and remove plastic wrap.
  4. Refrigerate for several hours to allow flavors to develop.

Tips and Alternatives:

Don’t substitute cream cheese for the mascarpone - there is no comparison in the flavor. You can make this by substituting ricotta and lining small ramekins with cheesecloth so excess liquid drains out.

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