Ingredients
- 1 packet Italian sponge fingers
- 600ml thickened cream
- 250g Mascarpone
- 1 tablespoon vanilla extract or vanilla bean paste
- 3 heaped tablespoons icing sugar
- 2 cups milk, for dipping
- 500g fresh strawberries (2 punnets) - plus optional third punnet for garnish
Method:
- Whip the thickened cream with vanilla, sugar until soft peaks form. Add mascarpone & whip for another minute until medium peaks form.
- In a food chopper, add 250g of strawberries & blend until almost a purée, finely chopped. Fold the strawberries into the cream mixture. Set aside.
- Thinly slice the other 250g punnet for the middle layer, set aside.
- Dip fingers into milk & layer into the dish, cups or platter. Spread or pipe a layer of strawberry cream. Layer the sliced strawberries followed by another layer of dipped sponge fingers. Top with remaining strawberry cream. Garnish with sliced or chopped strawberries if desired. Refrigerate for 4+ hours.
Note:
This recipe makes 2 medium rectangle serving platters as shown or one Pyrex tray.
