Strawberries with mascarpone cream and lemon almond biscuits
SERVES 4
Preparation 15 minutes
Cooking 15 minutes
280ml whipping cream
250g mascarpone
seeds of one vanilla pod
5 tsp sugar
500g strawberries, diced
for the biscuits
100g plain flour
60g ground almonds
zest of 1 lemon, finely chopped
squeeze of lemon juice
50g sugar
110g butter
Preheat oven to 180ºC/Gas Mark 4. Line a baking tray with parchment paper. Put the flour, almonds and zest into a bowl. Rub the butter into the mix. Add the sugar and mould it all together with the lemon juice. Roll the dough to about 5mm thick and cut out the biscuits to 4cm in diameter. Bake for 12-15 minutes, until turning golden. Sprinkle with sugar and cool on a wire rack.
Whisk the cream, mascarpone, vanilla and sugar until it drops softly from the whisk. Divide the strawberries between 4 separate bowls with a dollop of the cream and a couple of biscuits to scoop it all up.
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