Strawberry–Pretzel Delight

strawberry-pretzel dessertThe recipe last week reminded me of this dessert; this has a shock factor, as people don’t often associate pretzels with something as sweet as this concoction!  I made this for a dinner with my husband’s work team and their spouses, and it was a huge hit – the salty pretzels are a lovely contrast to the sweetness of the strawberries.  You could substitute any fruit you want, and I’m sure it would turn into a smash hit too!

Strawberry Pretzel Delight

2 C. Crushed pretzels
¾ C. Butter, melted
3 Tbs. Sugar
8 oz. (225 gr.) Mascarpone (or cream cheese), softened
¾ C. Sugar
8 oz. (225 ml.) whipped cream (sweetened [American] or unsweetened [the European way!])
6 oz. (170 gr.) strawberry Jello (or plain gelatin + 1 tsp. strawberry extract and part of the frozen strawberry juice)
2 C. Boiling water
2½ C. Strawberries (frozen and thawed, or fresh – the freezing brings out their juices when thawed)

A few fresh strawberries, prepared for a garnish

Preheat oven to 400°F (200°C). Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9 x 13-inch baking dish. Bake 8-10 minutes, until set; set aside to cool.
In a large mixing bowl cream together the Mascarpone and sugar. Fold in the whipped cream. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in (frozen) strawberries and allow to set briefly. When mixture is about the consistency of raw egg whites, pour and spread over cream cheese layer. Refrigerate until set.  Garnish, and serve with a smile.

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One thought on “Strawberry–Pretzel Delight

  1. Trinity says:

    Reblogged this on CuppaNatter and commented:

    I originally posted this recipe in February last year; I just made it again, with a simpler version, so I thought I’d repost it with the twist. It’s a delicious combination of salty and sweet!
    The twist is that, instead of gelatine (Jello) and boiling water, I added 2-3 Tbs. strawberry jam, stirred the strawberries into that, and poured it onto the cooled crust; I then topped it with the mascarpone mixture. Without the gelatine step, it’s faster, and still delicious!

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