Name: Vanilla-roasted strawberries with a mascarpone cream and pistachio crunch
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4-6
Ingredients: 500 gm strawberries, hulled and halved; 110 gm (½ cup) caster sugar; Thinly peeled rind and juice of 1 lime; 1 vanilla bean, split, seeds scraped; 1 tbsp Grand Marnier; Pistachio crunch; 2 tbsp pistachios, coarsely chopped; 1 tbsp caster sugar; 1 tbsp Grand Marnier; Mascarpone cream; 300 gm thickened cream; 250 gm mascarpone; 30 gm icing sugar, sieved; 1 vanilla bean, split, seeds scraped

For a more luxurious take on the classic strawberries and cream, try this vanilla-roasted strawberries recipe with mascarpone cream and an earthy pistachio crunch.

Ingredients

500 gm strawberries, hulled and halved

110 gm (½ cup) caster sugar

Thinly peeled rind and juice of 1 lime

1 vanilla bean, split, seeds scraped

1 tbsp Grand Marnier

Pistachio crunch

2 tbsp pistachios, coarsely chopped

1 tbsp caster sugar

1 tbsp Grand Marnier

Mascarpone cream

300 gm thickened cream

250 gm mascarpone

30 gm icing sugar, sieved

1 vanilla bean, split, seeds scraped

Method

Preheat oven to 240˚C. Combine three-quarters of the strawberries with sugar, lime rind and juice, vanilla seeds, liqueur and 1 tbsp water in a roasting pan. Toss to coat, then spread out evenly. Add split vanilla bean. Roast until bubbling and just tender (8-10 minutes).

Meanwhile, for pistachio crunch, stir ingredients in a small saucepan over medium-high heat until pistachios are toasted and candied (2-3 minutes). Set aside to cool.

For mascarpone cream, whisk cream, mascarpone, sugar and vanilla seeds in an electric mixer until soft peaks form (2-3 minutes); refrigerate until required.

To serve, divide mascarpone cream and roasted strawberries in alternate layers among serving glasses, finishing with roasted strawberries. Top with remaining strawberries and pistachio crunch.

Can be served with biscotti, shortbread or Viennese biscuits.
Note

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Photography by James Moffatt Photographer

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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