Another one of my easy to assemble suggestions for a tasty, fresh and certainly beautiful dessert.
If you are running short of time and cannot use my Fresh Custard Recipe (in the Summer Tiramisu page) then simply cheat and use a Vanilla Pudding from the supermarket.
For a Vegan option use Soy Vanilla Pudding and Vegetable Whipping Cream.
Ingredients for 4/5 single portions:
500 gr Fresh Strawberries
2/3 table spoons fine raw cane sugar
Juice of 1 lime or 1/2 lemon
150 gr Mascarpone cheese
250 gr Homemade Custard (see recipe on Summer Tiramisu) or Vanilla Pudding
1/2 teaspoon Bourbon Vanilla
200 gr Fresh Whipping Cream
4/5 tb spoons coarsely ground roasted Almonds
2 Ladyfingers or Digestive biscuits per portion
Wash you strawberries and dry them carefully putting 1 for each dessert aside.
Chop the rest of them or simply put them in a food processor and give it a couple of whizzes until they are coarsely chopped but not reduced to a puree.
Put the strawberries in a bowl, season with sugar, lime/lemon juice, taste and put them back in the fridge.
With a hand blender beat the Mascarpone cheese, the Vanilla and the Custard (or Vanilla Pudding) until you reach a smooth consistency.
Last step: whip the cream until firm and fluffy and put it back in the fridge.
Now the creative part.
Have a glass for each dessert ready.
Crumble 2 Ladyfingers or Digestive biscuits and put them at the bottom, press with a spoon.
Spoon the strawberries until half glass is full.
Proceed to spoon the Mascarpone and Vanilla Pudding mixture until you reach good 3/4 of the glass.
Finally spoon over the whipped cream making the surface look like the top of an ice cream cone.
Refrigerate your desserts until 10 minutes before serving them.
Just before serving, sprinkle each portion with a generous dose of ground almonds and finally lay your whole strawberry on top.
Your dessert is ready!