By far, the recipe on this blog that’s received the most attention is the one for s’mores cupcakes. And why not? They’re certainly eye-pleasing, and they contain all of the essential campfire ingredients minus the “Survivor”-esque wilderness trek (an experience that’s harrowing for some, I’m sure).
Anyhow, in that particular post, I mentioned that the frosting can be used as a crème with strawberries or peach slices for a twist on the fruit ‘n cream concept. Forgive me if I’m drilling this idea into your memory by ways of yet another mention, but I really must insist. Especially when strawberries are involved.
When you pair strawberries and marshmallow crème (and we’re not talking the jarred marshmallow stuff), you’re getting two kinds of sweet. From the strawberry, there’s the light, floral sweetness the fruit tends to yield when fully ripe. The marshmallow crème offers more of an unnatural sweetness, like the stuff that was in the potent candy you used to be addicted to when you were a kid. It’s a fantastic combination, especially for those of us trying hard to keep our childlike qualities with every facial wrinkle we earn. These little nuggets of heaven satisfy both our inner kids and the grown-ups we’ve become.
Now, I don’t mean to wax poetic about marshmallow strawberries (because it makes me sound, and feel, like a total weirdo), but I can’t seem to better explain why I really love these little treats. So here’s the simple version of what I’m trying to say: They’re just awesome.
I call them tortured strawberries, because you do have to torch them, albeit very lightly. But they don’t look the least bit tortured, do they? They look kind of snug, all swaddled into little pillowy bundles. I bet they actually like being torched. Perhaps they would be willing to suffer even more agony by a sprinkling of crushed Oreo cookies or a drizzling of caramel. The possibilities are far too much for me to handle right now.
On second thought, perhaps the one being tortured in all of this is me.
(Click on “Read the rest of this entry” for recipe)
It might be fun to have your friends dip and torch their own strawberries. Use skewers, a communal bowl of marshmallow crème (recipe below) and a small blowtorch to pass around the table. These strawberries don’t keep too well (the moisture from the strawberries makes the crème separate from them if left in the fridge too long), so eat them as soon as possible. Though, that last part may not be a problem for you at all.
TORTURED STRAWBERRIES (STRAWBERRIES IN BRULEED MARSHMALLOW CRÈME)
Yield: 6 to 8 servings
- 2 egg whites
- 1/2 cup sugar
- Pinch cream of tartar
- 1/2 teaspoon vanilla
- Pinch salt
- 1 pound strawberries, rinsed and dried
1. Add egg whites and sugar to the stainless steel mixing bowl of a stand mixer. Using whisk attachment, whisk on medium-high speed until sugar is incorporated and whites form soft peaks, about 3 to 4 minutes.
2. Add in cream of tartar, vanilla and salt. Whisk on high speed for about a minute or so. Crème is done when it’s glossy and holding stiff peaks.
3. Dip and swirl a strawberry into crème. Using a blowtorch (or gas burner, if you are using skewers), brown crème as desired. Place on serving plate (or in mouth!) and serve immediately.
– Cynthia Furey