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| 1 | 250 gram tub mascarpone; (8oz) |
| 150 Milliliter | Natural yogurt; (5floz) |
| 25 Gramm | Icing sugar; sifted (1oz) |
| 150 Gramm | Ginger snap biscuits; crushed (5oz) |
| 250 Gramm | Punnet strawberries; sliced (8oz) |
| 4 | Sprigs fresh mint; up to 6 |
| 125 Gramm | Strawberries; (4oz) |
| | A little icing sugar to taste |
| 1 Teelöffel | Fruit liqueur; (optional) |
| 1 | Sprig mint to decorate |
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1. Mix together the mascarpone, yogurt and icing sugar and divide half the mixture between 4-6 serving glasses.
2. Sprinkle over the biscuits and arrange a generous layer of strawberries on top.
3. Spoon over the remaining mascarpone mixture and arrange remaining strawberries on top and decorate with a sprig of mint.
4. To make the sauce, place the strawberries, icing sugar and liqueur (if using) in a blender and blend until smooth. Transfer to a jug and serve with the strawberry and ginger creams. Alternative ingredients- -Fromage frais and lightly whipped cream can be used in place of the mascarpone and yogurt. -Try using crushed macaroons or ratafia biscuits instead of ginger snaps. -Other berries or slices of any soft fruits in season such as apricots, peaches, ripe pears or slices of banana are alternatives to strawberries.
taste.
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