Description
Delicate and elegant cookie stacks layered with mascarpone whipped cream and topped with fresh strawberries, chocolate shards, and decorative garnishes.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups heavy whipping cream
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, halved
- Mini chocolate cookies or shards
- Edible pearls or sprinkles
- Fresh mint or edible leaves
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and powdered sugar until light and fluffy. Add egg and vanilla, mixing until smooth.
- Gradually add flour and salt, mixing just until the dough comes together. Chill for 30 minutes.
- Roll out dough to ¼-inch thickness. Cut into rectangles or squares and place on baking sheet. Bake for 10–12 minutes, or until edges are lightly golden. Let cool completely.
- For the cream filling, beat heavy cream, mascarpone, powdered sugar, and vanilla until stiff peaks form. Transfer to a piping bag with a round or star tip.
- Pipe cream dots onto one cookie layer, stack another cookie on top, and repeat for 2–3 layers.
- Top with halved strawberries, chocolate, pearls, and fresh mint or leaves for garnish.
- Chill 30 minutes before serving for the cream to set.
Notes
- Ensure cookies are fully cooled before assembling to prevent cream from melting.
- Mascarpone adds richness to the whipped cream, but can be replaced with cream cheese.
- Best enjoyed the same day for optimal texture.
- Customize toppings based on occasion or theme.
Nutrition
- Serving Size: 1 cookie stack
- Calories: 310
- Sugar: 14g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
