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.