If you love strawberry shortcake, then you will also enjoy this strawberry sporcamuss recipe, which combines crisp, golden puff pastry with a creamy mascarpone filling and fresh strawberries. It is a perfect dessert for when strawberries are in season and you can get them at their best.
To make the strawberry sporcamuss, you start by cutting puff pastry into squares, dusting them with powdered sugar, and baking them in the oven. Then, they get sandwiched with a mascarpone cheese cream mixture and sliced strawberries before being served.
What is Strawberry Sporcamuss?
Strawberry sporcamuss is a type of Italian cream-filled pastry from the Apulia region. Usually, they are filled with a type of pastry cream that uses eggs, sugar, and milk, but this recipe is a little easier as the filling is simply mixed together in a bowl rather than being cooked on the stove. All you have to do is mix whipped cream with powdered sugar, coffee, and mascarpone cheese to make the creamy filling. Sporcamuss doesn’t usually contain any fruit either but this one includes sliced fresh strawberries which is perfect when they are in season.
Pro Tips
- Thaw the puff pastry in the fridge so that it stays cold until you are ready to use it.
- Use a measuring tape so you can cut the puff pastry squares into even sizes.
- Brush the puff pastry evenly with egg wash so that they brown evenly.
- Use ripe unblemished strawberries for the best results.
Frequently Asked Questions
Where Does Sporcamuss Come From?
Sporcamuss originated in the Apulia region of Italy. These pastries are easy to make and perfect for when you need something fast to serve to guests.
Is Sporcamuss Served Hot or Cold?
This strawberry sporcamuss recipe should be served cold so that the cream filling stays thick and creamy, and doesn’t loosen too much.
Can I Use Other Fruit in Sporcamuss?
Yes, if you don’t have fresh strawberries, you could easily use other fresh berries like raspberries, blueberries, or blackberries instead. They would also be delicious filled with pitted black cherries for a wonderful sweet and fruity taste.
How to Store Strawberry Sporcamuss
The strawberry sporcamuss is best served as soon as they are assembled so that the pastry doesn’t soften with the cream. However, if you have some leftover, you could cover them tightly with plastic wrap or place them in sealed containers in the fridge where they should keep for up to 2 to 3 days. The pastry may not be as crisp but they will still be delicious.
Ingredients
How to Make Strawberry Sporcamuss
For the pastries, preheat the oven to 375 F (190 C). Cut the puff pastry into 5 x 5 cm squares and put them on a parchment-lined baking sheet.
For the pastries, preheat the oven to 375 F (190 C). Cut the puff pastry into 5 x 5 cm squares and put them on a parchment-lined baking sheet.
Brush the puff pastry squares with egg wash and dust them with powdered sugar. Bake them in the oven for 20 minutes. Allow them to cool completely before slicing them in half lengthwise.
Brush the puff pastry squares with egg wash and dust them with powdered sugar. Bake them in the oven for 20 minutes. Allow them to cool completely before slicing them in half lengthwise.
For the filling, whip the heavy cream with powdered sugar, coffee, and mascarpone until combined.
For the filling, whip the heavy cream with powdered sugar, coffee, and mascarpone until combined.
To assemble, pipe cream on the base of each set of puff pastry squares.
To assemble, pipe cream on the base of each set of puff pastry squares.
Top them with sliced strawberries and place the other square of puff pastry on top.
Top them with sliced strawberries and place the other square of puff pastry on top.
Serve them dusted with powdered sugar.
Serve them dusted with powdered sugar.
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