• 1 custard cup
  • 4 8-inch lengths of foil, each folded in half to make
  • 4” double-thick squares vegetable cooking spray
  • 1 8oz pkg chocolate or creamy white Dolci frutta
  • 1 pint strawberries
  • 1 Tbsp sugar or orange liqueur
  • 1 cup heavy cream
  1. Reserve 4 best strawberries. Wash, drain, and slice the rest and set aside. Using an inverted custard cup as a mold, press a double-thick square of foil over top and down sides, curving foil back slightly at base. Remove from mold. Repeat to make 3 more foil cups. Spray the outside of each foil mold lightly with vegetable cooking spray. Melt Dolci frutta according to package directions. Dip 4 reserved berries for garnish and set aside on waxed paper. Fill a pastry bag, parchment, or waxed paper cone with remaining melted Dolci frutta.* Using or cutting a 1/16” tip, pipe or drizzle melted Dolci frutta in a circle around base of mold then up over the sides in a lacy basket pattern. Refrigerate 30 minutes to set.
  2. Drizzle a second layer to form almost solid bottom and strengthen sides.
  3. Re-cool 30 minutes until set.
  4. With cool, dry hands, carefully separate foil from finished ‘basket’.
  5. Hold basket lightly to prevent breakage; place each on a cool dessert plate.
  6. Fill baskets with sliced, drained berries.
  7. Top with sweetened** whipped cream.
  8. Garnish with reserved Dolci frutta-dipped berries.
  9. Serves 4.
  10. *If Dolci frutta cools, simply put parchment or waxed paper decorating cone back in microwave for a few moments to re-soften.
  11. If using pastry bag, remove any metal tips or rings before microwaving.
  12. **Use your choice of sugar or sweet liqueur to sweeten cream after whipping.
  13. Mix in well.
Recipe by SacoFoods at