Thursday, July 2, 2015
1/4 cup mascarpone cheese, at room temperature.
1/4 tsp pure vanila extract.
1 cup powdered sugar.
12 pieces large strawberry.
24 mini chocolate chips.
1. Pasrty bag fitted with a small star piping tips.
2.FOR FROSTING :
In a medium bowl, using an electric hand mixer, beat the mascarpone and vanila until smooth.
Gradually beat in the powdered sugar until the mixture is thick and smooth.Using a spatula, tranfer
the frosting to a piping bag fitted with a small star piping bag.
3.FOR ThE SANTAS :
Using a paring knife, cut off the leaf end of each strawberry to make a flat surface. Cut a 1/2 to
3/4 inch piece from the pointed end of each strawberry and reserveas the hats.