Ingredients
The following ingredients have 4 Servings
- 12 ozs sugar-free cake (cut into 3 by 1 by 1 1/2-inch pieces)
- 1.333 cups cold Espresso
- 1 cup Mascarpone
- 1 cup cream (38% fat)
- 0.125 cup coconut sugar
- 9 ozs Strawberries (chopped and lightly crushed)
- pink Food coloring
- sugar-free Strawberry syrup
- sliced Strawberries
- sugar-free Chocolate curl
- mint
Instruction
- Cut the cake into 7.5cm x 4cm|3" x 1 1/2" pieces and place half the pieces in the base of a serving dish. Sprinkle with half of the espresso coffee.
- Beat the mascarpone until soft.
- Whisk together the cream and sugar until thick.
- Stir 1/4 of the whipped cream into the mascarpone, then gently fold in the remaining whipped cream and strawberries. Stir in the food colouring.
- Spread half the mascarpone mixture over the soaked cake in the dish. Cover with the remaining cake pieces and sprinkle with the remaining coffee.
- Spread the remaining mascarpone mixture on top. Cover and chill for at least 3 hours or overnight.
- Drizzle with strawberry syrup and decoratewith sliced strawberries, chocolate curls and mint leaves.
