Mascarpone Cream Filling
You will need 7 1/2 batches to fill the Strawberry Shortcake: 4 batches for the bottom tier, 2 1/2 batches for the middle tier, and 1 batch for the top tier. This recipe can be doubled. Filling can be refrigerated, covered, up to one week; whisk until stiff before using.
- Yield: Makes 3 cups
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Summer 2004
- 2 cups mascarpone cheese
- 2 tablespoons sugar
- 3/4 cup heavy cream
Beat mascarpone and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add cream; beat until stiff.