| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
250 gram tub mascarpone; (8oz) |
| 150 |
ml |
Natural yogurt; (5floz) |
| 25 |
g |
Icing sugar; sifted (1oz) |
| 150 |
g |
Ginger snap biscuits; crushed (5oz) |
| 250 |
g |
Punnet strawberries; sliced (8oz) |
| 4 |
|
Sprigs fresh mint; up to 6 |
| 125 |
g |
Strawberries; (4oz) |
|
|
A little icing sugar to taste |
| 1 |
ts |
Fruit liqueur; (optional) |
| 1 |
|
Sprig mint to decorate |
INSTRUCTIONS
STRAWBERRY SAUCE
1. Mix together the mascarpone, yogurt and icing sugar and divide half the
mixture between 4-6 serving glasses.
2. Sprinkle over the biscuits and arrange a generous layer of strawberries
on top.
3. Spoon over the remaining mascarpone mixture and arrange remaining
strawberries on top and decorate with a sprig of mint.
4. To make the sauce, place the strawberries, icing sugar and liqueur (if
using) in a blender and blend until smooth. Transfer to a jug and serve
with the strawberry and ginger creams. Alternative ingredients- -Fromage
frais and lightly whipped cream can be used in place of the mascarpone and
yogurt. -Try using crushed macaroons or ratafia biscuits instead of ginger
snaps. -Other berries or slices of any soft fruits in season such as
apricots, peaches, ripe pears or slices of banana are alternatives to
strawberries.
Converted by MC_Buster.
NOTES : An attractive layered dessert with a deliciously fresh, summery
taste.
Converted by MM_Buster v2.0l.
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