Strawberry lemon and mascarpone trifle

Strawberry lemon and mascarpone trifle

Serves 6

Ingredients

• 1 small buttercake


• 60g lemon curd


• 2 punnets strawberries


• 150g caster sugar


• 150g mascarpone cream


• 150mls cream


• 1/2 teaspoon vanilla paste


• 1 lemon


• 100g white chocolate

Method

1. In a small pan dissolve 100g caster sugar into 100ml of water and bring to the boil. Cut the tops off the strawberries and put half of them into the syrup cook for 3 mins and allow to cool.

2. Cut the butter cake into 3 layers and spread with the lemon curd, stick back together and slice into 5ml slices.

3. Line a bowl with the lemon curd cake and add the cold poached strawberries, drizzle over the syrup.

4. In a mixing bowl whisk the mascarpone with the cream, vanilla and 50g of the caster sugar, take care not to over whip.

5. Spoon the cream into the bowl, then add another layer of the cake.

6. Slice the remaining fresh strawberries and sprinkle on the top add a little caster sugar and spoon the remaining cream over.

7. Finally grate white chocolate over and serve cold but not from the fridge

Tags Mike Moore Dessert