Strawberry Delights

Wash strawberries and remove stems. Cut a tiny slice from the bottom of strawberries so they will stand flat when placed right side up. Take a small melon baller and remove a tiny amount of the berry from the top. Set aside on a serving tray.

Whip mascarpone on high speed for about 2 minutes until light and fluffy. Add orange juice, orange blossom water, vanilla and powdered sugar, blending on low until combined, then on high again until fluffy.

Add whipping cream, mixing again on low until incorporated, then on high until mixture firms up and is fluffy. If you want your filling to be softer, add another tablespoon of cream and beat again until you reach desired consistency.

Fill a pastry bag with any decorative tip you like, and pipe into the tops of each strawberry. Decorate with pearls, sprinkles, or grated chocolate. Enjoy!

Strawberries can be filled, covered, and refrigerated up to 24 hours in advance.