Serves: 4-6
250g (8 oz) tub mascarpone
150ml (5 fl oz) natural yogurt
25g (1 oz) icing sugar, sifted
150g (5 oz) ginger snap biscuits, crushed
250g (8 oz) punnet strawberries, sliced
4-6 sprigs fresh mint
Strawberry Sauce:
125g (4 oz) strawberries
a little icing sugar to taste
1 teaspoon fruit liqueur (optional)
sprigs of mint to decorate
Mix together the mascarpone, yogurt and icing sugar and divide half the mixture between 4-6 serving glasses.
Sprinkle over the biscuits and arrange a generous layer of strawberries on top.
Spoon over the remaining mascarpone mixture and arrange remaining strawberries on top and decorate with a sprig of mint.
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.
Amount Per Serving: 335 calories, 21 g of fat