A deliciously, refreshing light dessert to finish off your Yorkshire Day feast.
– 1 packet of sponge finger biscuits
– 1 punnet of raspberries
– 2 limes
– 150g mascarpone
– 150g double cream
– 60g icing sugar
– 20cl sugar cane syrup
– 6 circle cutters of 10cmx6cm
– 200g strawberries
– 50g sugar
– 1 tbs lemon juice
Dip the biscuits in the sugar cane syrup and line the sides and bottoms of each circles with them.
Whip the cream, the mascarpone and the icing sugar together.
Add the zests of the 2 limes.
Fill each circle by half with the cream, put a few raspberries in the middle and cover the rest with more cream.
Unmould in a plate and add more berries for decoration.
For the coulis, mix together the strawberries, the sugar and the lemon juice.