COPPETTE DI FRAGOLE, MASCARPONE E LIMONCELLO
Strawberry & Mascarpone Tarts with Limoncello
About This Recipe
Are you looking for a delicious strawberries recipe with a difference? If you are, you’ve found it! Here’s my strawberry & mascarpone tarts with limoncello for you to enjoy.
For me, limoncello is the scent and flavour of home. Traditionally, this citrus liqueur is made from the best lemons in the world – Sorrento lemons. In Italy it is a hugely popular drink, with many people in the south making their own version. It’s really strong, about 40% proof, so you only need a small amount. Here, limoncello is mixed with creamy Italian cheeses and fresh seasonal strawberries in a filo case. Absolute heaven…
Ingredients
- 35g salted butter, melted
- 2 x 40g sheets of filo pastry, each cut into 8 squares
- 30g icing sugar, sifted, plus extra for decoration
- Large pinch of ground cinnamon
- 75g mascarpone cheese
- 75g ricotta cheese
- Grated zest of half an unwaxed lemon
- Half a teaspoon vanilla extract
- 1 tablespoon Limoncello liqueur
- 100g or 8 strawberries, hulled & sliced
Weight Converter
Found in This Book
Feast your eyes on the finest strawberry & mascarpone tarts with limoncello! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
- Preheat the oven to 180ºC/gas mark 4 and brush 4 holes of a muffin tin with a little of the melted butter.
- Lay out all the squares of filo pastry. Brush them evenly with the melted butter and sift over 10g of the icing sugar. Sprinkle with the cinnamon.
- Line each greased muffin tin hole with 4 squares of filo pastry, each arranged at slightly different angles. Press the pastry down into the hole to create a cup. Transfer to the oven and bake for 8 minutes until golden brown and crispy. Remove from the oven and set aside to cool.
- Meanwhile, put the mascarpone, ricotta, lemon zest, vanilla extract, limoncello and the remaining icing sugar into a medium bowl. Using a hand-held electric whisk, beat until smooth.
- Put the filo cups onto a serving platter and evenly spoon in the mascarpone mixture.
- Arrange the sliced strawberries on top of the mascarpone cream and sprinkle over a little icing sugar to serve.
GINO’S TIP: To get the very best flavours from limoncello it must be served really cold. Keep your bottle in the freezer so it’s always ready to use.
Once you’re done, simply sit back and enjoy your strawberry & mascarpone tarts with limoncello and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Tonno alla griglia con bricioleGrilled tuna steak with garlic breadcrumbs
Every now and then fish and chips in the UK is a must, but I must admit I often prefer my fish in breadcrumbs rather than batter – they make a far lighter coating that really means you taste the fish – and with this recipe I’ve come up with a much healthier but still delicious version. Tuna is such tasty meaty fish and the breadcrumbs add a bit of luxury to it. A crisp salad is all you need to...
4
Serves9
IngredientsFusili con ragu di coniglioPasta with Rabbit Ragu
This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish...
4
Serves15
IngredientsRabbit
Main IngredientMezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E NoccioleSweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate
We love our pasta in Italy - so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.
4
Serves14
IngredientsCheese
Main IngredientCrocchette di Barbabietola e SalmoneBeetroot Rosti with Smoked Salmon and Horseradish Cream
I have to admit that I'm not a great lover of beetroot, probably because I don’t particularly like sweet and sour together. This, however, is one of the few ways that I will eat beetroot because it works beautifully with the smoked salmon. If you are a beetroot virgin – here you go, this is the one to try. Make sure that you cook the rostis until they are very crispy.
4
Serves11
IngredientsSalmon
Main IngredientBombe Di VerdureItalian-Style Spring Rolls
One of my favourite oriental dishes has to be vegetable spring rolls and I make it so often at home that I had to include it in my book. It’s a fantastic dish to prepare when you have parties, because you can fry them in the afternoon and then reheat them in the oven ready for your guests. Ensure the vegetables are not too wet when putting them into the filo pastry, otherwise your spring rolls will...
4
Serves11
IngredientsVegetables
Main IngredientFagioli al rosma rino con pane tostato all’aglioItalian Beans with Rosemary on Garlic Toasts
You might be tempted to think this recipe is just posh beans on toast, but to us Italians it’s an important dish, especially in regions where beans are a staple part of the diet.
10
Ingredients
Discuss This Recipe