Black pepper strawberries with chocolate crumble

Black pepper strawberries with chocolate crumble
  • Serves icon Serves 4-6
  • Time icon Hands-on time 20 min, oven time 15 min

Francesco Mazzei’s strawberry dessert is a lovely way to finish off a meal. The sweet creaminess is pleasantly complemented by both the heat of the pepper, and the richness of the chocolate crumble – leaving you wanting more.

Nutrition: per serving

Calories
466kcals
Fat
35.5g (21.1g saturated)
Protein
5g
Carbohydrates
30.6g (23.9g sugars)
Fibre
1.9g
Salt
0.1g
Calories
466kcals
Fat
35.5g (21.1g saturated)
Protein
5g
Carbohydrates
30.6g (23.9g sugars)
Fibre
1.9g
Salt
0.1g

Per serving (for 6)

Ingredients

  • Finely grated zest 1 large unwaxed amalfi lemon and 20ml juice (or use a regular lemon)
  • 60g caster sugar
  • 200g strawberries, hulled and quartered
  • 160ml double cream
  • 160g mascarpone
  • ½ tsp vanilla extract
  • 20g icing sugar
  • Handful fresh basil leaves to serve (optional)

For the chocolate crumble

  • 40g demerara sugar
  • 25g plain flour
  • 25g cornflour
  • 40g ground almonds
  • 15g cocoa powder
  • Pinch ground cinnamon
  • 2 tbsp free-range egg white
  • 40g cold unsalted butter, cubed

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. In a medium bowl, combine all the crumble ingredients, apart from the butter. Using fingertips, rub in the butter until the mixture resembles large breadcrumbs. Spread over a baking sheet, then bake for 15 minutes until crisp. Set aside to cool.
  2. Mix the zest and juice, caster sugar and a good pinch of black pepper in a bowl. Stir in the strawberries, then leave to marinate for 10 minutes.
  3. Whip the cream, mascarpone, vanilla and icing sugar with a balloon whisk. Serve the strawberries (with basil, if using), crumble and cream in separate bowls for guests to help themselves.

delicious. tips

  1. Make the crumble up to 12 hours ahead, then keep covered at room temperature.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Gnocchi recipes

Gnocchi with artichokes, pancetta and mascarpone

You don’t need many ingredients for this creamy dish – just some really good quality...

Save recipe icon Save recipe icon Save recipe

Vegetarian bake recipes

Honey glazed parsnips with baked parmesan dip

Serve golden glazed parsnips with a baked mascarpone and parmesan dip for an alternative to...

Save recipe icon Save recipe icon Save recipe

Cheesecake recipes

Spiked cherry cheesecake

This boozy cheesecake recipe is made with cherries from a jar so can be served...

Save recipe icon Save recipe icon Save recipe

Brussels sprouts recipes

Bacon, broccoli and brussels sprout pasta bake

Give brussels sprouts a new lease of life in this hearty pasta bake recipe. On...

Subscribe to our magazine

Subscribe to delicious. magazine this month and redeem our HALF PRICE offer!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine