Instructions
HOW TO MAKE THIS RECIPE
- In a large bowl, mix together the sliced strawberries, 2 tsp of lemon juice and 2 tablespoons of sugar. Set aside for 10 minutes.
- Place half of the strawberries and the strawberry jam into a food blender or food processor and mix until smooth. Pour the mixture into the bowl with the remaining strawberries.
- Using an electric mixer, whish the egg yolks with the remaining sugar until the mixture has doubled in volume and is pale yellow and fluffy.
- In a large bowl, using an electric mixer, whisk the double cream, vanilla, lemon zest and mascarpone cheese until you have smooth and lump-free mixture.
- Add the yolks and sugar mixture into the mascarpone cheese mixture and fold using a spoon or spatula until well combined.
- Pour third of the strawberry mixture into the bottom of your dish and spread it in an even layer. Add a single layer of the biscuits (you may have to break some of the biscuits to fit them into the dish) on top, turning them gently in the strawberry mixture until they are evenly coated.
- Top the biscuits with a third of the mascarpone cheese mixture, spreading it gently in an even layer. Repeat layers of the strawberry mixture, biscuits, and mascarpone 2 more times, finishing with the mascarpone cheese mixture on top (there should be three layers of biscuits in total). Transfer to the fridge to chill overnight or for the minimum of 6-8 hours.
- Remove from the fridge, decorate with more sliced strawberries if you’d like and some dark chocolate shavings. Serve and enjoy!
