Friday, February 28, 2014
I saw these in a magazine a long time ago and finally got around to making them. I'm not sure but I think that the magazine was Tea Time. All I did was mix mascarpone with a little powdered sugar to give the cheese a faint sweetness. I cut the berries in quarters almost down to the stem and piped in the cheese. These would have been much more dramatic if I had used big berries, but I picked these from my plants and they are a smaller, but sweeter, variety. If you want to do a vegan version use some non-dairy cream cheese mixed with a little soy or almond. Just enough to make the mixture of piping consistency.