Think garden parties and summer picnics - every occasion calls for a dessert to go, and these small and easy mason jar desserts that you can make ahead of time fit the bill. Plus, they look adorable in these charming mason jars!
Are you invited to a barbecue party at the weekend? An event in the garden or park wouldn't be complete without these bite-sized strawberry cakes with lemon curd and vanilla mascarpone. Try this summer dessert recipe to bring with you and surprise your friends and family!
This sweet treat exudes a summery flair thanks to the lemon and strawberries. The fact that this dessert is easy to prepare and store in the fridge makes it even more appealing to us! After baking and cooling, you can store the mini cakes in jars in the freezer for up to a week if you prefer.
This cake is also a fantastic choice for those days when you want to treat yourself to a special dessert without leaving the house.
Tipp:Mini mason jars are ideal for storage and transportof saucesand salad dressings and are also the right size for individual desserts. You can find numerous variations online and in various stores.
Ingredients
For the lemon curd:
- 1 ½ tablespoons lemon peels
- 50g sugar
- 60 ml fresh lemon juice
- A pinch of salt
- 2 large egg yolks
- 4 tablespoons butter
For the shortcrust pastry:
- 90g cake flour
- 1 tablespoon raw sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons butter
- 60 ml whole milk
- 20 ml Sahne
For the vanilla mascarpone:
- 120 g Mascarpone
- ½ teaspoon vanilla extract
- 1 teaspoon honey
For construction:
- 250 g sliced strawberries
- ½ tablespoon lemon peel
- 2 tablespoons raw sugar
Would you also like to prepare a tiramisu?Discover a tiramisu recipe here!
preparation
For the lemon curd:
- In a separate bowl, mix the sugar and lemon zest. Stir with a fork until well combined.
- In a small saucepan, stir together the sugar mixture, lemon juice, eggs and salt. Cook over medium heat, stirring constantly, until mixture begins to thicken, 5 to 6 minutes.
- Remove the pan from the heat and let the butter melt in it. Once the butter has melted, continue stirring with the whisk.
- Using the back of a large spoon, press the curd through a sieve, then let it cool and place in the fridge, covered with cling film, for at least 30 minutes.
For dessert:
- Line a baking tray with baking paper and preheat the oven to 180 degrees.
- Place sugar, baking powder, salt and flour in the bowl of the food processor. Mix 2 – 3 times.
- Add the butter and mix until well combined. The result will be a grainy mixture. To form a soft ball, add the cream and milk with the machine running and mix until combined.
- Divide the dough in half and place each half on the baking sheet. Use the back of a spoon to press the dough down. Bake for half an hour, or until the dough turns a delicate golden color. Allow to cool.
For the mascarpone:
- Mix honey, vanilla extract and mascarpone in a small bowl.
- Store in the refrigerator until ready to eat.
To serve:
- Mix the raw sugar and lemon zest and set aside.
- You can layer and serve your dessert as desired, for example: Divide the dough, broken into pieces, evenly between four small mason jars. Place a layer of strawberry slices on top. Add about 2 tablespoons of lemon curd and 2 tablespoons of mascarpone mixture to each jar.
- Finally sprinkle with the sugar-lemon mixture and more strawberries and, if desired, with nuts. Refrigerate until ready to serve, serve immediately or seal the dessert glasses and bring to the party!
Also interesting:Make healthy chocolate popsicles yourself: You should try this delicious recipe for the summer
Cover photo: Milanchikov Sergey/ Shutterstock
