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Ingredients
- 1 punnet (250g) fresh strawberries, hulled, thickly sliced
- 2 tbs caster sugar
- 185ml (3/4 cup) strawberry flavoured topping
- 1 250g container mascarpone
- 1 egg
- 80ml (1/3 cup) hot water
- 12 savoiardi (sponge finger biscuits)
Directions
- Combine strawberries, 1 tbs each of the sugar and strawberry topping. Toss to combine. Set aside until required. Use an electric beater to beat mascarpone, egg and remaining sugar in bowl until firm peaks form.
- Place water and 125ml (1/2 cup) of strawberry topping in saucepan over medium heat. Simmer, stirring, for 1-2 minutes or until heated through.
- Line a 12 x 22cm (base measurement) loaf pan with plastic wrap, allowing plastic to overhang sides. Arrange 6 sponge fingers, in a single layer, over base of pan. Drizzle half the warm strawberry syrup evenly over biscuits and top with half the strawberry slices, pressing down firmly with back of a spoon. Use a spatula to spread half the mascarpone mixture over strawberries. Repeat with another layer of biscuits, warm strawberry syrup and mascarpone. Use the back of a spoon to press down firmly and smooth surface. Cover with plastic wrap and place in fridge for 10 minutes to chill.
- Use plastic wrap to carefully lift slice out of pan onto a plate. Cut into slices and serve immediately drizzled with remaining syrup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 373g | |
| Calories 918 | |
| Calories from Fat 810 | 88% |
| Total Fat 89.97g | 112% |
| Saturated Fat 49.59g | 198% |
| Trans Fat 0.0g | |
| Cholesterol 461mg | 154% |
| Sodium 867mg | 36% |
| Potassium 404mg | 12% |
| Total Carbs 10.51g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 8.36g | 6% |
| Protein 20.36g | 33% |
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