29/07/2021 // Aimie Edwards
Preparation time, 15-20 minutes.
Hull, wash and then chop the strawberries into half centimetre dice.
Separate the egg and whisk the white until soft peak stage.
In a bowl mix the mascarpone cheese with the egg yolk, whisked egg white and add vanilla paste for a subtle vanilla flavour.
Add only enough icing sugar to just taste just sweet/not tart, start with half a tablespoon and taste to adjust.
Pour half the Saffron Grange Rosé and place half the biscuits onto a plate – turn them over gently until them have absorbed all the rose.
Take care as they may break as the take up the liquid.
Place the biscuits on the bottom of your chosen dish, spoon over any remaining rose – this dish works best when the biscuits are completely soaked.
Sprinkle over half the diced strawberries and half of the mascarpone mixture.
Repeat for a second layer.
Finally roughly chop dark chocolate and sprinkle over the top.
Place in the fridge for a couple of hours before serving so the mascarpone sets and the flavours mingle.
Serve in small bowls and add a glass of Saffron Grange Rosé to complement the dish.
**Allergen information – contains; wheat, egg, milk, sulphites (check your own ingredients if you have any specific food hypersensitivity)