An scrumptious taste of summer sandwiched between buttery croissants. Perfect for breakfast, brunch or dessert! No bake!
Servings 8
Author Yvonne @ StoneGable
Ingredients
8croissantscut in half lengthwise
2-3pintsfresh strawberrieswashed dried and sliced
2cupsmascarpone cheese
1/4cuppowdered sugar
1tspfresh lemon juice
1tspfresh lemon zest
1/2tspvanilla
powdered sugar for dusting croissants
Instructions
In a medium bowl add the mascarpone and powdered sugar. Whip with an electric mixer until well incorporated. Add the lemon juice and zest and the vanilla. Mix together until light and fluffy. The filling mixture can be refrigerated for a few hours until ready to use.
Spread the lemon mascarpone onto the bottom of each croissant. Place the sliced strawberries over the mascarpone and let the edges of the strawberries stick out of the croissant. Put the top half of the croissant on top of the strawberries and dust with powdered sugar. Serve immediately.
Notes
This recipe can be used with other fresh fruits or mixed berries