Not your usual "pick-me-up" of coffee and cocoa but a lighter, fresher, spring-time version.
Photo: Natalie Boog
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- 600g strawberries, hulled
- 2 eggs, separated
- 100g caster sugar
- 400g mascarpone
- 200g sponge finger biscuits
- 200ml sweet dessert wine
- Icing sugar
Halve or quarter the strawberries.
Beat the egg yolks and caster sugar together until smooth, then whisk in the mascarpone.
Beat the egg whites in a separate bowl until peaky, then fold the whites through the mascarpone cream.
Dip each biscuit in the wine just long enough to coat it and arrange a layer of wine-soaked biscuits on the base of a glass serving dish. Cover with a layer of mascarpone cream and a layer of berries. Repeat, finishing with a generous amount of berries.
Leave for three or four hours for the flavours to meld. Dust with icing sugar and serve same day.