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Strawberry and mascarpone band
- Prep time:
- 20 mins
- Cook time:
- 25 mins
- Serves:
- 4-6
Martin Blunos' boozy cream pastry is finished with a beautiful sticky glaze and plump summery strawberries
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Tips and suggestions
- Drink with...
- Champagne
Ingredients
- 375 g ready-to-roll Puff pastry
- 1 Egg, lightly beaten
For the cream
- 1 tsp raspberry vinegar
- 1 tbsp strawberry liqueur, or strawberry vodka
- 1 tsp vanilla extract
- 100g caster sugar
- 250g Mascarpone
- 100ml single cream
For the glaze
- 100ml apricot jam
- 50 ml water
To serve
- 500g Strawberries, sliced
- mint leaves, to garnish
Method
1. Preheat the oven to 170C/gas 3.2. Lay the pastry sheet on a baking tray and brush with egg. Bake for 20 minutes, until crisp and golden. Remove and leave to cool.
3. For the cream, combine the vinegar, liqueur and vanilla extract in a bowl. Tip in the sugar and add the mascarpone and single cream. Stir to mix everything together.
4. Spread the cream across the centre of the cooled pastry and put on one side.
5. For the glaze, bring the jam and water to the boil in a medium saucepan. Remove from the heat and pour through a sieve into a clean pan. Return to the boil again and keep warm.
6. Top the cream with rows of sliced strawberries. Brush or spoon the warm apricot glaze over the edges of the pastry. Garnish with sprigs of mint and serve.
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