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Strawberries, mascarpone butter and almond thins

Published: 31 Jul 08
Updated: 18 Mar 24

Here’s a three-step put-it-all-together pud. Fresh strawberries are sumptuous enough on their own, but add some creamy mascarpone and the crunch of an almond thin, and well…

Easy
August 2008

Test kitchen approved

Serves 4
Ready in 20 minutes

Here’s a three-step put-it-all-together pud. Fresh strawberries are sumptuous enough on their own, but add some creamy mascarpone and the crunch of an almond thin, and well…

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Ingredients

1 punnet of strawberries
A little icing sugar
1 small tub of mascarpone
The seeds of a vanilla pod
Packet of almond thins

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Method

Wash and hull a punnet of strawberries, then cut into quarters. Whizz half the strawberries in a food processor with a little icing sugar, to taste, until you have a purée.
Transfer to a small serving dish and fold in the remaining strawberries. Take the tub of mascarpone and stir in the seeds of the vanilla pod and a little icing sugar, to taste, until loosened.
Serve the mascarpone ‘butter’ on almond thins topped with the fresh strawberry jam.