- 2 punnets strawberries, hulled and halved
- 4 tbsp dried cranberries
- 1-2 tbsp dark rum
- 1 tbsp icing sugar
- 2 tbsp castor sugar
- 2 tbsp hot, very strong espresso coffee
- 200g mascarpone
- 50ml thick cream
- Sponge fingers, to serve
Combine strawberries, cranberries, rum and icing sugar in a bowl and set aside for 10 minutes. Combine castor sugar and espresso in a small bowl and stir until sugar dissolves. Cool completely. Combine mascarpone, cream and coffee mixture in a bowl and beat with electric beaters until firm peaks form.
Divide espresso mixture evenly between four bowls and top with strawberry mixture. Serve with sponge fingers.
- Main Ingredients - Cream/Milk
- Cuisine - Italian
- Course - Dessert