泡製意大利地道甜點

提起意大利的馬斯卡邦尼芝士 (mascarpone cheese)，很多人會第一時間聯想起提拉米蘇 (tiramisu) 甜品。但其實馬斯卡邦尼和士多啤梨，同樣是絕配，亦是意大利人的地道甜點。這一道甜品，亦可以隨意加入甜黑醋汁，酸甜的味道令菜式層次更豐富。

士多啤梨 配馬斯卡邦尼忌廉

材料︰
1.5量杯士多啤梨
250克馬斯卡邦尼芝士
0.5 量杯鮮忌廉
4湯匙白砂糖 薄荷葉1塊（隨意）

甜黑醋汁：（ 隨意 ）
2 湯匙砂糖
1/4量杯意大利黑醋

 做法︰

1. 將士多啤梨洗淨去蒂及切成小粒放入碗內（ 預留一 整枚去蒂的士多啤梨作裝飾 ）。加入 2 湯匙白砂糖，靜置 30 分鐘，士多啤梨粒會變得較軟身。
2. 如果做黑醋汁的話：將砂糖放進小鍋用中火加熱。其間不要攪拌，糖會慢慢溶化變成金黃色的焦糖。將醋慢慢倒進焦糖裏（ 小心要慢慢的倒，因為這時醋可能會濺出 ）。將醋汁攪勻直至焦糖完全溶解，再用慢火煮 5 分鐘直至醋汁變得厚身。熄火讓汁稍為冷卻，然後倒進小碗或塑膠擠瓶備用。
3. 將馬斯卡邦尼芝士倒進一大碗裏，用手動或電動攪拌器打至軟身。將鮮忌廉和 2 湯匙白砂糖倒進另一個大碗裏，用電動攪拌器打至企身。將馬斯卡邦尼芝士小心倒入鮮忌廉裏攪勻，倒入碗中或擠花袋備用。
4. 將一層士多啤梨粒放進玻璃杯，然後將芝士忌廉倒在士多啤梨上面（ 或用擠花袋將芝士忌廉擠出 ）。重複將士多啤梨和芝士忌廉相繼倒入，直至放滿玻璃杯為止。將先前預留的一整枚士多啤梨放在杯頂。做好之後， 可以立刻上桌，亦可以放在雪櫃保存令芝士忌廉更企身。
5. 上桌之前，可以加入薄荷葉和淋上甜黑醋汁。

Strawberries with Mascarpone Cream(and Balsamic Gastrique - optional)

Ingredients:
1.5 cups of strawberries
250g mascarpone cheese
0.5 cup of whipping cream
4 tablespoon of sugar
1 mint leaf (optional)

(Optional - Gastrique Sauce) :
2 tablespoon of white sugar
1/4 cup of balsamic vinegar

Steps:

1. Cut strawberries into small dices - save one whole strawberry for garnish at the end. Put them in a bowl and add 2 tablespoon of sugar. Set aside for 30 minutes.
2. (Optional) Prepare gastrique: Put sugar in a saucepan. Heat over medium heat until sugar begins to melt. Do not stir the sugar until the sugar dissolves and turn into a deep golden caramel. Pour in balsamic vinegar (be careful - liquid may splatter). Stir until the caramel melts in the vinegar. Continue to boil until the mixture begins to thicken, about 5 minutes. Pour into a small bowl or squeeze bottle and set aside.
3. In one mixing bowl, put in the mascarpone cheese and whip until soft. In another mixing bowl, put in the whipping cream and sugar, whip until firm peak formed. Fold in mascarpone cheese and mix slowly into the cream. Pour into a bowl or piping bag. Set aside.
4. Take a glass, and put strawberries into the bottom of the glass, add some cream and spread. Repeat with more strawberries and cream (in the same order). Do that until you reach the top. Put the whole strawberry on top of the glass. You can leave that in refrigerator to chill and set, or serve immediately.
5. Before serving, optionally garnish with mint leaf and the balsamic gastrique sauce.