I’ve teamed up with my friend Elizabeth to bring you a new dessert in our One Last Bite series, and this one’s perfect for the first of your many summer soirees. Read on for one of her favorite, easy recipes!
The perfect party recipe is one that requires little prep work and won’t keep you in the kitchen once your guests arrive. These honeyed mascarpone & berry shells are my go-to summer dessert for both well-planned and last-minute gatherings. You can prepare and bake the shells in just 20 minutes, and cut up whatever fruit you have in the fridge. Once the dinner dishes are cleared, each shell takes just a few moments to assemble. To make things even easier for you as the host, set up a build-your-own dessert bar, and let guests fill the shells any way they please. Have some fun by putting out some additional toppings–toasted coconut, sliced almonds, candied ginger–whatever you have in your pantry! Keep reading for the recipe…
Honey Mascarpone & Berry Shells
12 wonton wrappers
2 Tablespoons butter, melted
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon
3 cups assorted berries and other chopped fruits of your choice
6 ounces (3/4 cup) mascarpone cheese or whipped cream cheese
2 Tablespoons honey or agave nectar
2+ teaspoons Grand Marnier or orange juice, to taste
Fresh mint leaves
Lemon zest (optional)
Preheat oven to 325 degrees. Butter a 12-cup muffin tin. Spread out wonton wrappers on waxed paper. Evenly brush the top of each wonton with melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle about one teaspoon onto each wonton, and smooth the sugar layer with the back of a spoon to help it adhere to the butter. Carefully place each wonton in the muffin tin with the sugar layer facing up, gently pressing to form a cup. Bake 8-10 minutes, or until the wontons are crisp and golden brown. Remove baked shells from the pan and cool on a wire rack. If not serving immediately, place shells in a airtight container. They will keep for a few days.
Just before your guests arrive, wash and prepare the fruit, chopping large berries and other fruits. Keep chilled until you’re ready to serve. In a small bowl, combine mascarpone, honey, orange juice or liqueur, and lemon zest, if using. Keep chilled, and stir before serving. Spoon a teaspoon of honeyed mascarpone into each cup, and top with fruit and mint–or let your guests build their own!
*Written by Elizabeth Ansfield, photos by me