Mill Farm Strawberries

Strawberry ‘tiramisu’ (serves 6)

12 sponge fingers

4 tbsp Marsala wine or elderflower cordial

500gm strawberries

Juice of quarter of a lemon

1 tbsp sugar

For the mascarpone cream

3 eggs separated

3 eggs separated

250g mascarpone cheese

Soak biscuits in marsala wine or cordial, then place 2 in each of 6 glass tumblers.

Put the strawberries in a bowl with lemon and sugar, stir and leave to soften. Whisk the yolks with the caster sugar till pale and thick, then fold in the mascarpone. Whisk whites in a bowl and fold in. Spoon strawberries into each glass, then follow with a couple of tablespoons of the cream. Refrigerate for 30mins then serve topped with a strawberry.

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