This idea has been popping up all over the place. Other bloggers have been posting about it, I saw it in 2 magazines last month and I completely understand why. It’s got a wow-factor of 10 and it’s so easy to do. And with the gorgeous strawberries we have in South Africa at this time of the year, how can you want to make a dessert without them? Even just slicing them into a bowl of vanilla ice cream would be good, but this takes it to the next level.
Just close your eyes and imagine the flavours. Sweet & tangy strawberries, smooth & silky cream, crunchy cookie crumbs…anything closer to perfection is only served in Heaven. And no, I’m not over exaggerating. My younger brother actually scraped the last of the crumbs and cream together and sliced some more strawberries into it just to TRY to get the same flavours together, he loved it so much!
I served this yesterday for dessert (obviously), after my dad’s glorious braaied Chicken (look out for this recipe next week during Braai Week) and while I was taking the photo’s, my entire family decided they were food photographers and stylists. My uncle and cousin was dead certain that I would get the best picture from their angle and my aunt thought from the top was best (and she was right!). The rest of the family were all quiet (thank goodness) because they were eating this delish pud!
You could leave out the crumbs if you don’t feel like them, but I think it adds a nice bit of texture to the entire thing. I used Nutti Krust biscuits (toffee flavoured) because I use them in my cheesecake crust and I just love it, but you could use ginger cookies digestive biscuits or even chocolate cookies.
I know this will be delicious wherever you serve it, but with family around the table, outside in Spring time, is probably the best way. Well it is for me anyway.
500g (17.64 ounces) Strawberries
3tbsn Caster sugar
100g (3.53 ounces) cookies of your choice
250ml (8.45 fluid ounces) Mascarpone cheese
250ml (8.45 fluid ounces) double cream
1tsp Vanilla extract
2tbsn Icing sugar
- Chop the strawberries and place into a bowl. Sprinkle over the caster sugar and mash with a potato masher until slightly broken up and the juices have been released.
- Crush the cookies (I used my food processor) until they are sand-like.
- Whip the mascarpone and double cream with the vanilla and icing sugar until thick.
- To assemble, place a tablespoon of the crumbs in the bottom of a glass followed by some of the strawberries and a dollop of cream. Continue until the glasses are full and until everything is finished.