Maple-Roasted Strawberries with Whipped Mascarpone and Almond Crumble

Taste

This is spring in a glass: Quebec greenhouse strawberries roasted just long enough to release their juice and concentrate their sweetness, folded into a maple-mascarpone cream that sits somewhere between whipped cream and panna cotta. A toasted almond and oat crumble adds a sandy crunch, and a few ribbons of fresh basil pull everything together — basil and strawberry are an old pairing that deserves more attention. Every component except the sugar and vanilla comes from Lufa: the Soraya strawberries from Fraise d’hiver, Bella Casara mascarpone, Nutrinor’s 35% organic cream, Quebec amber maple syrup, and basil from the Anjou greenhouse.

Instructions

1. Roast the strawberries. Preheat the oven to 200 °C (400 °F). Toss the hulled strawberries in a baking dish with 3 tablespoons of the maple syrup, the lemon zest, 1 tablespoon of lemon juice, and a small pinch of salt. Spread in a single layer and roast for 18 to 22 minutes, stirring once halfway through, until the berries are soft and a glossy syrup has formed in the dish. Set aside to cool to room temperature — the juices will thicken as they cool. ⏱︎ 22 min
2. Bake the crumble. While the berries roast, rub the cold cubed butter into the almond flour, oats, brown sugar, and a pinch of salt with your fingertips until the mixture clumps into pebbles of various sizes. Scatter onto a parchment-lined sheet pan and bake on a separate rack for 12 to 15 minutes, stirring once, until deeply golden and fragrant. Cool completely on the pan — it crisps as it cools. ⏱︎ 15 min
3. Whip the mascarpone cream. In a large cold bowl, whisk the mascarpone briefly to loosen it. Add the cold cream, the remaining 2 tablespoons of maple syrup, and the vanilla extract. Whisk by hand or with a mixer on medium until the mixture holds soft, billowy peaks, about 1 to 2 minutes. Stop the moment it thickens — mascarpone goes from silky to grainy quickly if overworked. ⏱︎ 2 min
4. Assemble. Divide half of the mascarpone cream among four glasses or shallow bowls. Spoon a generous layer of roasted strawberries and their syrup over the cream, then top with the remaining cream. Finish with a thick scatter of crumble and a small pile of sliced basil. Serve immediately, or chill (without the crumble or basil) for up to 4 hours and add those toppings at the table.

Tips

• Make ahead: The roasted strawberries keep covered in the fridge for up to 3 days and are also excellent on yogurt, ice cream, or toast. The crumble keeps in an airtight container at room temperature for a week.
• Substitution: Out of mascarpone, you can use an equal weight of cold full-fat cream cheese plus an extra tablespoon of cream — the result is a bit tangier but still excellent. Frozen Soraya strawberries work in the roast; add 5 minutes to the oven time and don’t bother thawing first.
• Variation: For an adult version, splash a tablespoon of balsamic vinegar or a dry rosé into the strawberries before roasting. The acidity sharpens the maple and pulls the basil flavour forward.
• Plating: Wide, shallow coupes show off the layers better than tall glasses. If you only have tall glasses, build smaller portions so the crumble stays close to the cream rather than sinking through it.