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Pressed croissant with mascarpone and balsamic strawberries
This is a dessert any spring sign is sure to love: a buttery, flaky croissant, stuffed with sweet, creamy mascarpone cheese and tangy, sweet balsamic-marinated strawberries!
YIELDS
4
Ingredients
- 4 croissants
- 3/4 cup (180 ml) mascarpone, room temperature
- 6 tablespoons (90 ml) strawberry jam
- Butter, melted to griddle
- 1 pint (470 ml) strawberries, hulled and quartered
- 2 tablespoons (30 ml) aged balsamic vinegar
- 3 tablespoons (45 ml) icing sugar, plus more to garnish
- Cracked black pepper
- Whipped cream, to garnish
- Basil leaves, to garnish
Directions
- Split the croissants and evenly spread them on the mascarpone and strawberry jam. Close the sandwiches and refrigerate until needed.
- Combine the strawberries, balsamic, cracked black pepper, and sugar and let macerate for one hour, until the sugar has dissolved, and the strawberries have softened slightly.
- Heat a cast iron pan over medium-high heat.
- Butter one side of the croissant sandwich. Grill the buttered side, pressing flat, until the croissant is golden brown, one to two minutes. Brush the top with melted butter and flip. Cook until golden brown on the second side, one to two minutes more.
- Transfer the hot sandwiches to serving plates and garnish with the macerated strawberries, whipped cream, basil, and juice from macerating berries.
- Serve immediately. Enjoy!
