Strawberry and mascarpone band

By: Martin Blunos From: Market Kitchen

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This recipe is classed as easy

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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

Tips and suggestions

Drink with...
Champagne

Ingredients

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

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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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