Yummy! This is a Donna Hay recipe. She has so many super quick ideas that are delish which are ideal for weeknights. Not that I whip up desserts generally on weeknights but I had some ladies over last night for a meeting over coffee and dessert.
Rather then assembling each strawberry shortcake myself I put all the elements on a platter for everyone to help themselves to. Which meant I was able to prepare in the afternoon. I cooked down the strawberries for a minute or two and added a splash of Cointreau. I allowed it to cool a little and then put in the fridge until it was time to serve. Likewise I whisked together the cream, mascarpone and sugar then put it in the fridge until needed. I think it took 5 minutes to pull this dessert together.
On another note, I bought a new cookbook today that I love. Annabel Langbein’s ‘The Free Range Cook’. The TV series is on the ABC on Saturday evenings and I have only ever caught half an episode. Not even a full one but I liked it.
Beautiful recipes for salads, breads, sauces, desserts and even how to make your own fresh cheese and creme fraiche. I am keen to start with the Raspberry Chocolate Tarts and the impressive Strawberry Cloud Cake. The Grilled Vegetables with Salsa Verde looks delicious. There are a lot of good recipes I will be bookmarking for feeding vegetarians. Oh and I will be making the Sesame and Oregano Lavosh. So many good things.
(Donna Hay ‘Instant Entertaining’)
2 x 250g punnets of strawberries, hulled and halved
1/4 cup caster sugar
1 teaspoon vanilla extract
8 store-bought shortbread biscuits (I used a combination of bought and homemade)
1/4 cup cream
1 tablespoon caster sugar, extra
In a large non-stick frypan place the strawberries, sugar and vanilla. Cook it down for a minute or two over a high heat. Set aside to cool.
Whisk the mascarpone, cream and extra sugar together until smooth.
Place one biscuit on a plate, top with the mascarpone mixture then the strawberries and drizzle with some of the strawberry syrup. Then top with another biscuit. Eat as is or sprinkle a little icing sugar over the top.