This is a quick and easy fix dessert. Recipe is for 6 tea size cups
250ml Mascarpone Cheese
250ml Fresh Cream
2 tbsp Runny honey
1 tbsp sugar
seed from vanilla pod
12 sponge fingers or
Small sponge cake
1 400ml can Strawberries in syrup
1 packet frozen berries
Icing sugar and basil leaves to decorate
In a bowl, cream the mascarpone cheese and honey. Add seeds from vanilla pod, then slowly add the fresh crea. Whisk the mixture by hand till soft peaks form.
Place preserved strawberry in the bottom of each cup, add piece of sponge, and spoon some strawberry syrup over sponge. Layer with two tablespoons of cream mixture then repeat the process by adding few preserved strawberries, then sponge then syrup and finally the cream. Make sure that the cups are filled to the top.
Arrange over each cup the frozen berries and immediately dust with icing sugar. Decorate with micro basil leaves. Chill for at least two hours then serve and watch them disappear!
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