Prepare strawberries for the filling:
Cut the base of the sepals smoothly with a sharp kitchen knife so that the strawberry can stand upright. Later, “decapitate” each strawberry, i.e. cut a slice smoothly from the top end. Starting at this level, hollow out the strawberries to the bottom half with a small melon baller or sharp little knife.
For the filling:
Lightly stir the mascarpone, amaretto, and honey in a dessert bowl; do not stir too long at all. Place the farce in a piping bag fitted with a stent nozzle (or simply use a small plastic bag with a bottom corner just cut off) and fill the amount generously into the strawberries, allowing the filling to swell over the edge. Sprinkle the filling with the pistachios and garnish with a mint leaf.
[Tip creator: Variation Ii
Prepare strawberries for the filling:
Cut the base of the sepals smoothly with a sharp kitchen knife so that the strawberry can stand upright. Score each strawberry crosswise from the top with a sharp kitchen knife to just below the bottom, but it should not fall apart. Carefully push the incisions apart, like a flower.
Prepare filling, as for I and fill into the strawberry that has been pressed apart. Sprinkle with pistachios and garnish with mint]. Take really big strawberries…
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