Happy 4th everyone! In time for barbecue, picnics and fun gatherings with families and friends, I decided to post this a day ahead. I made this for Ryan’s cousin’s party today. It is the easiest dessert I have ever done, and it is really cute. The frosting tastes so creamy and smooth. Ryan said it just melts in your mouth, and after you have finished one, you want to have more. And it’s true! To capture the creamy and smooth flavor, I used Mascarpone cheese which you can find at the deli cheese section, and confectioners’ sugar to sweeten it. If however, you cannot find it, you can substitute cream cheese for Mascarpone cheese, and half a can of sweetened condensed milk for confectioner’s sugar. This is surely one dessert that will wow your guests!
Fruit – Tart Flag
adapted from Food Network Magazine
- two 8-ounce containers of mascarpone cheese
- 6 tbsp confectioner’s sugar
- 1 pint heavy cream
- 1/4 cup sugar
- 1 tsp vanilla
- 4 boxes phyllo cups (15 cups per box), or miniature tart shells (12 shells per box)
To make freshly whipped cream:
- Beat 1 pint cold heavy cream, 1/4 cup sugar, and 1 teaspoon of vanilla with electric hand mixer or stand mixer equipped with whisk attachment in low speed.
- Gradually increase the speed to high as the cream thickens and it gets foamier. Check for soft peak, which is what you want. The top peak should bend over at the top when you remove the whisk.
To make Mascarpone Cream:
- In a separate bowl, beat two 8-ounce container of mascarpone cheese and 6 tablespoons confectioner’s sugar with a mixer until smooth.
- Gently fold in freshly whipped cream.
Transfer the Mascarpone cream in an pastry bag or a ziploc bag (cut the tip end of the ziploc bag for dispensing the cream). Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream, then arrange on a tray and top with blueberries and halved strawberry slices to create stars and stripes.