Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Mascarpone butter on almond thins with fresh strawberry jam recipe

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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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1. 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.
2. 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.
3. Serve the mascarpone ‘butter’ on almond thins topped with the fresh strawberry jam.

Mascarpone butter on almond thins with fresh strawberry jam recipe

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