Roasted strawberries with lemon mascarpone recipe

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serves: 6
Skill: easy
Prep: 10 min
Cooking: 15 min

Nutrition per portion

Calories 291 kCal 15%
Fat 20g 29%
  -  Saturates 13g 65%
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  • Think strawberries always have to be served with cream? Think again! This roasted strawberries with lemon mascarpone recipe pairs baked berries with creamy soft cheese and zesty lemon curd for a fruity pud in less than 30 minutes. This sweet treat can be served hot or cold, so it’s a perfect make-ahead dessert for any guests you want to impress this summer!


    • About 600g strawberries, hulled
    • Knob of butter
    • Grated zest and juice of 1⁄2 an orange
    • 2tbsp caster sugar
    • 250g tub mascarpone
    • 4 good tbsp good-quality lemon curd
    • 4 ginger nut biscuits, roughly crushed
    • Icing sugar, for dusting


    • Set the oven to 220°C/425°F/Gas Mark 7. Pack the strawberries in one layer in an ovenproof dish. Dot with the butter, sprinkle with orange zest and juice and sugar. Roast for 15 mins.

    • Divide the warm, or cooled, strawberries between 6 tumblers. Soften the mascarpone in a bowl. Add dollops of lemon curd and stir roughly with a knife for a rippled effect. Spoon the mixture on top of the fruit. Scatter with biscuit crumbs. Dust with icing sugar. Serve within 10 mins if fruit is warm or a few hours if it’s cold.

    Top tip for making Roasted strawberries with lemon mascarpone

    You can use whipped double cream instead of mascarpone, if you prefer.

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