Strawberry Wonton Cups With Orange Mascarpone Whipped Cream Recipes

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ETON MESS CUPS



Eton Mess Cups image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h40m

Yield 36 pieces

Number Of Ingredients 12

2 cups strawberries, chopped into bite-size pieces, plus more for topping, optional
2 tablespoons sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 cup heavy cream
1/2 cup mascarpone
3/4 cup crushed meringue cookies, plus more for topping, optional
Mini Wonton Cups, recipe follows
Cooking spray
36 wonton wrappers, thawed (if frozen)
2 tablespoons canola oil
2 teaspoons sugar

Steps:

  • In a medium bowl, mix together the strawberries, sugar, vanilla and salt. Cover and refrigerate for at least 2 hours or overnight.
  • In the bowl of an electric mixer, whip the cream and mascarpone together until stiff peaks form. Gently fold in the cookies and berries with any collected juices. Leave a few streaks if desired.
  • Spoon the mixture into the mini wonton cups and top with more crushed cookies and chopped strawberries if desired.
  • Preheat the oven to 375 degrees F. Spray two mini-muffin tins with cooking spray.
  • Brush the wonton wrappers all over with oil. Place each in a muffin-tin cup and gently press down so that it forms a cup. The wrapper will be slightly pleated and stick up out of the cup. Sprinkle with the sugar and bake until golden brown and crispy, 8 to 10 minutes. Remove the wrappers from the tin and let cool.

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