Strawberry Tiramisu Cones

Name: Strawberry Tiramisu Cones
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams bittersweet chocolate, chopped, plus another 1-ounce chunk for garnish; 30 espresso beans, crushed or 4 tablespoons ground espresso; 7 Tbsps granulated sugar; 237 milliliters heavy cream; 3 Tbsps fresh lemon juice; 237 milliliters mascarpone cheese; 1 pinch Pinch salt; 3 pints ripe strawberries; 8 sugar cones (the dark brown ones)

Strawberry Tiramisu Cones might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free recipe has 526 calories, 6g of protein, and 37g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 4 hours and 5 minutes. Mother's Day will be even more special with this recipe. A mixture of mascarpone cheese, strawberries, sugar cones, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, you might also like recipes such as Strawberry Snow Cones, Strawberry Muffin Cones, and Coconut Strawberry Phyllo Cones.

Instructions

In a small microwave-safe bowl, melt 8 ounces of chocolate in 30 second intervals in the microwave until smooth. Dip the top of each cone into the chocolate so there is a 1-inch rim, then roll in the crushed or ground espresso.

Ingredients you will need

Ground Espresso

Chocolate

Roll

Dip

Equipment you will use

Microwave

Bowl

Place the dipped cones on a wax paper-lined plate and refrigerate. When firm, about 20 minutes, remove from the refrigerator and set cones, dipped side up, inside small glasses so they stand upright. Spoon the remaining melted chocolate evenly into the sugar cones and return (glass and all) to the refrigerator.

Ingredients you will need

Sugar Cones

Chocolate

Equipment you will use

Wax Paper

Meanwhile, hull and quarter 2 pints of strawberries and puree them in a food processor with 2 tablespoons of the lemon juice, 5 tablespoons of the sugar and a pinch of salt. Strain the puree through a fine-mesh strainer into a small saucepan. Bring to a simmer over medium-high heat, and cook until reduced by half, about 35 minutes, stirring frequently.

Ingredients you will need

Strawberries

Lemon Juice

Sugar

Salt

Equipment you will use

Food Processor

Sieve

Sauce Pan

Pour into a small bowl and chill the puree until cold.

Equipment you will use

Bowl

In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and mascarpone to stiff peaks and then fold in the puree in 2 batches. Refrigerate until firm and set, 1 to 2 hours.

Ingredients you will need

Heavy Cream

Mascarpone

Equipment you will use

Stand Mixer

Whisk

Bowl

Just before serving, hull the remaining 1 pint of strawberries and cut them lengthwise into 1/4-inch slices. Toss with the remaining 1 tablespoon of lemon juice and 2 tablespoons of sugar.

Ingredients you will need

Strawberries

Lemon Juice

Sugar

To assemble: Spoon strawberries into the cones until they are 1/4 full. Top that with approximately 1/4 cup of the mascarpone mixture, using an ice cream scoop that has been dipped in warm water.

Ingredients you will need

Strawberries

Mascarpone

Ice Cream

Water

Equipment you will use

Ice Cream Scoop

Garnish with shaved bittersweet chocolate and refrigerate until ready to serve.

Ingredients you will need

Bittersweet Chocolate

Equipment

Ingredients

Servings:

227grams

bittersweet chocolate, chopped, plus another 1-ounce chunk for garnish 30

espresso beans, crushed or 4 tablespoons ground espresso 7Tbsps

granulated sugar 237milliliters

heavy cream 3Tbsps

fresh lemon juice 237milliliters

mascarpone cheese 1pinch

Pinch salt 3pints

ripe strawberries 8

sugar cones (the dark brown ones)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Meleto Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.