Ingredients
The following ingredients have 4 Servings
- 250 g fresh strawberries
- 125 g sugar
- 4 tbs strawberry liqueur
- 300 ml thickened cream
- 4 tbs icing sugar
- 1/2 tsp ground cinnamon
- 250 g mascarpone
- 100 g Savoiardi sponge finger biscuits
- 1 pinch cinnamon sugar *to decorate
Instruction
- Reserve a few strawberries for garnish.
- Slice the remaining strawberries into small pieces and add to a saucepan with the sugar.
- Stir over low heat until sugar has dissolved. Allow to simmer.
- Meanwhile, whip the thickened cream with the icing sugar and ground cinnamon to a soft peak stage. Then add the mascarpone and half the liqueur, and continue beating for a minute until the mascarpone is blended with the cream.
- Remove strawberry mixture from heat and puree slightly with a stick blender.
- Stir the remaining liqueur into the strawberry sauce. Strain the sauce, reserving both liquid and fruit pulp separately.
- To assemble, dip each savoiardi biscuit quickly into the warm strawberry sauce and arrange in a single layer on the base of a casserole dish. Spread the reserved fruit pulp over the first layer of biscuits.
- Cover with half the mascarpone cream and spread evenly.
- Dip the remaining biscuits into the sauce and arrange over the cream. Spread the rest of the mascarpone cream over the second layer.
- Dust with cinnamon sugar and decorate with reserved berries. Drizzle some of the remaining strawberry syrup over the top.
- Refrigerate for at least 4 hours, or preferably overnight.
