250 g tub mascarpone cheese
2/3 cup (150 ml) 1/4 pt natural yogurt
3 tbls (25 g) icing sugar (confectioners sugar), sifted
150 g ginger snap biscuits, crushed
250 g punnet strawberries, sliced
4-6 sprigs fresh mint
125 g strawberries
a little icing sugar (confectioners sugar) to taste
1 tsp fruit liqueur (optional)
sprigs of mint to decorate
2/3 cup (150 ml) 1/4 pt natural yogurt
3 tbls (25 g) icing sugar (confectioners sugar), sifted
150 g ginger snap biscuits, crushed
250 g punnet strawberries, sliced
4-6 sprigs fresh mint
125 g strawberries
a little icing sugar (confectioners sugar) to taste
1 tsp fruit liqueur (optional)
sprigs of mint to decorate
method
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.
5. Transfer to a jug and serve with the strawberry and ginger creams.
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.
5. Transfer to a jug and serve with the strawberry and ginger creams.
serving amount
serves 4 - 6
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