Origin of dish:
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Type of cooking:
No cooking needed
Preparation time: 20 minutes
Ingredients (8) :
200g mascarponeMethod: Add the lemon or orange zest to the Jubilee strawberries and carefully stir this through.
1 tbsp double cream
1/2 vanilla pod, seeds removed
1 tbsp icing sugar, plus extra for dusting
200g-250g Jubilee strawberries, hulled and sliced horizontally
zest of 1/2 small lemon or orange
1 x small pack of shortbread rounds (I used 1 x 160g lemon shortbread thins)
(Jubilee strawberries are naturally sweeter than other crops so there is no need for extra sugar!)
In a bowl, mix together the mascarpone, cream, vanilla seeds and icing sugar.
Place 6 shortbread rounds on a board and arrange a layer of sliced strawberries on top.
Then using a teaspoon divide the mascarpone cream between each one, followed by another layer of strawberries.
Finish with another shortbread round and a dusting of icing sugar.