Diana's Desserts - www.dianasdesserts.com

Individual Strawberry and Mascarpone Trifles

Servings: Makes 6 individual trifles
These individual trifles make a lovely dessert to serve when having guests over for lunch or brunch. For a different type of afternoon tea on a warm summer day, serve the trifles with shortbread fingers and enjoy with a pitcher of chilled iced tea or iced coffee.

1 cup dry Riesling wine
1/2 cup plus 1 tablespoon sugar
1/2 vanilla bean, halved lengthwise, seeds scraped
1 pound strawberries, hulled and sliced
1/2 cup mascarpone cheese
1/4 cup heavy cream
6 (1/2-inch-thick) slices of pound cake, each slice cut into 4 triangles

1. In a small, heavy saucepan, combine the Riesling with 1/2 cup of the sugar and the vanilla bean and seeds. Bring to a boil over high heat, stirring, until the sugar dissolves. Continue to boil, undisturbed, until reduced to 1/2 cup, about 8 minutes. Let cool slightly.

2. Put the strawberries in a bowl and strain the syrup over them. Save the vanilla bean for another use.

3. In a medium bowl, using an electric mixer, whip the mascarpone with the heavy cream and the remaining 1 tablespoon of sugar until soft peaks form. Place 2 cake triangles in each of 6 dessert bowls and top with half of the strawberries. Repeat with the remaining cake and strawberries. Spoon any remaining syrup over each bowl, dollop on the mascarpone cream and serve.

Makes 6 servings.

Date: August 14, 2006