Such a lovely, light idea for a dessert. The strawberries are given extra flavor by macerating in Grand Marnier or fresh orange juice and powdered sugar, and the crispy wonton pastry contrasts with the orange flavored cream. Gorgeous!
Makes about 24
Wontons
2 cups sweet strawberries, hulled, and chopped into 1/2 inch pieces
3 tbsp Grand Marnier (OR 3 tbsp orange juice)
1 tbsp powdered sugar
cooking spray
24 wonton wrappers
Mascarpone whipped cream
1 cup heavy whipping cream
1/2 cup mascarpone cheese, at room temperature
3 tbsp powdered sugar
1 tsp pure vanilla extract
zest of 1 orange
For garnish
Some fresh mint leaves, roughly chopped
For the wontons
In a large bowl, combine the strawberries, Grand Marnier or orange juice and powdered sugar. Allow the strawberries to macerate for 20 minutes.
Place a rack in the middle of the oven and preheat it to 350 F.
Spray a 24 count mini muffin tin with cooking spray.
To create the wonton cups, make a small fold in the center of each wonton and push it into the muffin cup. Bake the cups until the edges are golden, 5 to 6 minutes.
Cool the cups while you make the whipped cream.
For the whipped cream
In a bowl using an electric mixer, combine the heavy cream, mascarpone, sugar, vanilla and orange zest.
Whip the cream until it has soft peaks, about 3 minutes.
To assemble the cups
Drain the berries, reserving the macerating liquid. place a few berry slices in the bottom of each cup. Fill the cup with a tbsp of whipped cream and top with additional strawberries. Drizzle a little of the reserved macerated liquid over each wonton, sprinkle with chopped mint leaves and serve.