Edd Kimber's strawberry and mascarpone pots recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Edd Kimber’ s strawberry and mascarpone pots recipe By Edd Kimber - August 21, 2022 Not quite a trifle and not quite a tiramisu, this borrows from both. It was inspired by the dessert served at Da Enzo in Rome, a rich mascarpone cream topped with wild strawberries. Served in a tiny glass, it is the perfect end to a meal. Edd Kimber MAKES 4 SERVINGS 200g strawberries, hulled and diced 2 tsp caster sugar 80g sponge fingers 90ml elderflower liqueur, preferably St-Germain FOR THE MASCARPONE CREAM 3 large egg yolks 50g caster sugar 225g mascarpone, at room temperature 1 tsp vanilla bean paste Place the strawberries in a small bowl and stir in the sugar. Set aside for 30-60 minutes to macerate. To make the mascarpone cream, place the egg yolks and sugar in a heatproof bowl set over a pan of simmering water. Whisk constantly for about 5 minutes or until the mixture is thick and pale, akin to a homemade mayonnaise. Remove the bowl from the pan and whisk for a minute or so to cool slightly. Add the mascarpone and vanilla paste then continue whisking until smooth and creamy. Set aside. To assemble the desserts, break up half the sponge fingers and place them in the bottom of four small glasses. Drizzle a tablespoon of the elderflower liqueur into each glass. Using a quarter of the strawberries, spoon them over the sponges, then top with half the mascarpone cream. Make a second layer in the same way. You should be left with half the strawberries. Place these and the desserts in the refrigerator for at least 4 hours, until the cream is set and the sponge fingers have softened slightly. Top with the remaining strawberries just before serving. TIP These desserts are best eaten within 2 days of making. Now buy the book Small Batch Bakes by Edd Kimber will be published by Kyle Books on 25 August, price £18.99. To order a copy for £16.14 until 4 September, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved