Variations & Tips
For a citrus twist, swap the lemon zest and juice for orange zest and a teaspoon of orange juice; it changes the personality of the dish without adding significant carbs. If you prefer a stronger vanilla note, use vanilla bean paste instead of extract for visible specks and deeper flavor. You can also mix a handful of raspberries or blackberries in with the strawberries, keeping the total fruit amount the same to maintain the texture and bake time. For extra richness, sprinkle a tablespoon or two of finely chopped nuts over the strawberries before spooning the creamy mixture on top, so they toast slightly in the oven. If you don’t have powdered erythritol, pulse granulated erythritol in a blender until fine; this helps it dissolve smoothly in the mascarpone. To make individual servings, divide the strawberries and cream mixture among small glass ramekins and bake on a sheet pan—this is especially nice for dinner parties. Finally, if you like a more brûléed top, run the finished dish under the broiler for 1–2 minutes, watching closely, until the surface just begins to spot with golden color (note that erythritol won’t caramelize like sugar, but you’ll still get a bit more color and a firmer top).
