A delightful dessert featuring roasted strawberries paired with a luscious coffee-infused cream.
Combine the softened cream cheese, coffee liqueur, and maple syrup in a food processor. Blend until smooth.
Ensure the cream cheese is at room temperature for easier blending.
Add the cold heavy cream to the mixture and blend briefly until combined. Refrigerate the cream until ready to use.
Do not overblend the cream to maintain a smooth texture.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the strawberries.
Place the chopped pecans on a baking tray and toast them in the oven for 8 minutes. Let them cool.
Stir the pecans halfway through toasting for even browning.
Line an oven-proof pan with parchment paper. Add the strawberries, caster sugar, and maple syrup. Mix well.
Use parchment paper to prevent sticking and make cleanup easier.
Roast the strawberries in the oven for 15 minutes, stirring every 5 minutes.
Roasting enhances the natural sweetness of the strawberries.
Serve the roasted strawberries in bowls, topped with the coffee cream and toasted pecans. Garnish with fresh mint sprigs.
Serve immediately for the best flavor and presentation.
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