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You want
the strawberries to sit flat. So if they are a little wobbly with the
stems left on, cut the green stems off the strawberries so they will stand upright when placed on your serving tray. With a small
sharp knife, cut an "X" in each strawberry, cutting almost to the bottom of each
strawberry. (The cut should be such that the strawberry will open up but
not fall apart.) Gently, with your fingertips, spread each strawberry apart to
make "petals". Set aside while you make the cream filling.
In a medium
sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form.
Add the sugar and vanilla and continue to whip until stiff peaks form.
Spoon the
cream into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip).
Pipe the cream into the strawberries. If not serving immediately, cover,
and place in the refrigerator until serving time.
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