Simply Delicious Recipe: Valentine’s Day Velvet Berry Kiss

Susan Hay is joined by executive chef Massimo Capra, owner of Capra’s Kitchen, to prepare a decadent dessert called “Velvet Berry Kiss,” made with strawberry, mascarpone coupe and chocolate shavings — a perfect treat for Valentine’s Day.

Two cups strawberry, washed and driedOne pound of mascarpone1/3 cup 35 per cent creamOne ounce of “AIRONE ROSSO” liqueur (or spiced rum)Eighty grams of sugarOne lemonNine Savoiardi cookiesFour drops of vanilla extractOne cup of sugar syrup

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Cut all the berries into small dice and set asideFor the sugar syrup, boil one cup of sugar with one cup of water. Simmer for two minutes, then remove and let cool.Place the syrup in a blender, add three tablespoons of strawberries, the juice of one lemon and blend well until pureed, set aside.For the mascarpone, place it, the vanilla extract, 35 per cent cream and the sugar in a mixer bowl and whip until stiff, remove and set aside.To compose, soak the Savoiardi in the strawberry water, then place them into the coupe. Reserve any remaining liquid for later use.Arrange the soaked Savoiardi at the bottom of the coupes and pour additional coulis on top to ensure they are thoroughly soaked.Add a spoonful of strawberries and shaved chocolate atop the cookies.Using a piping bag (or a ZIPLOCK bag), pipe the mascarpone onto the glass, sprinkle more shaved chocolate on top, and refrigerate until ready to serve.Before serving, add your preferred garnish and enjoy.