Strawberries, mascarpone butter and almond thins

Strawberries, mascarpone butter and almond thins
  • Serves icon Serves 4
  • Time icon 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…

Ingredients

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

Method

  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.

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