Strawberries filled with Mascarpone and Whipped Cream

Ingredients:

18 to 24 large strawberries, washed with tops removed and a small opening cut in the top (just cut it when you remove the tops)
6 oz Mascarpone Cheese

Fresh Whipped Cream (see below)

1/3 cup granulated sugar (regular, white sugar)

1/2 tsp nutmeg, freshly grated

1/2 tsp lemon zest

1 tbs lemon juice

1 tsp cinnamon

Whipped Cream:
1 cup whipping cream (keep refrigerated until ready to use)
1 tsp vanilla
3 tbs granulated sugar

Place the metal bowl and whisk attachment, both that work with your stand mixer, in the freezer for about 20 minutes (or longer) to chill. Then screw in the bowl and attach the whisk. Pour in the whipping cream, sugar, and vanilla, and start with the mixer on medium speed. Then put it up to full power. Whisk for several minutes or until it doubles in size.

Next, add in the mascarpone, sugar, nutmeg, cinnamon, lemon juice and lemon zest. Whisk in the mixer, scrape sides, repeat. Add additional sugar, cinnamon, and lemon to taste.

Spoon the fluffy mix into a pastry bag or mechanical pastry bag. Use a large tip, and pipe into each strawberry. You can refrigerate the mix and fill the strawberries right before you are ready to serve.

Variations: I peeled and sliced two kiwis and about 10 blueberries to decorate the platter and give it some color.