Small Batch Bakes by Edd Kimber

Author:Edd Kimber
Language: eng
Format: epub
Publisher: Octopus
Published: 2022-07-19T00:00:00+00:00

Strawberry and Mascarpone Pots

Not quite a trifle and not quite a tiramisu, this recipe borrows from both. It was inspired by the strawberry and mascarpone dessert served at Da Enzo in Rome, a gloriously rich mascarpone cream topped with wild strawberries. Served in a tiny glass, it is the perfect end to a meal. My version keeps the thick mascarpone cream and strawberries, but I have also added sponge fingers drizzled with elderflower liqueur, a nod to the great British trifle.

MAKES 4 SERVINGS

200g (7oz) strawberries, hulled and diced

2 teaspoons caster (superfine or granulated) sugar

80g (2¾oz) sponge fingers (about 8)

90ml (3¼fl oz/8 tablespoons) elderflower liqueur, preferably St Germain

FOR THE MASCARPONE CREAM

3 large egg yolks

50g (1¾oz/¼ cup) caster (superfine or granulated) sugar

225g (8oz) mascarpone, at room temperature

1 teaspoon vanilla bean paste

Place the strawberries in a small bowl and stir in the sugar. Set aside for 30–60 minutes to macerate.

To make the mascarpone cream, place the egg yolks and sugar in a heatproof bowl set over a pan of simmering water. Whisk constantly for about 5 minutes, or until the mixture is thick and pale, akin to a homemade mayonnaise. Remove the bowl from the pan and whisk for a minute or so to cool slightly. Add the mascarpone and vanilla paste and continue whisking until smooth and creamy. Set aside.

To assemble the desserts, break up half the sponge fingers and place them in the bottom of 4 small glasses. Drizzle a tablespoon of the elderflower liqueur into each glass. Using a quarter of the strawberries, spoon them over the sponges, then top with half the mascarpone cream. Make a second layer in the same way. You should be left with half the strawberries. Place these and the desserts in the refrigerator for at least 4 hours, until the cream is set and the sponge fingers have softened slightly. Top with the remaining strawberries just before serving.

These desserts are best eaten within 2 days of making.

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