Strawberry and Mascarpone Slice

Step-by-step Recipe

Ingredients: CRUST

  • 175g butter, softened
  • 70g sugar
  • 1 egg yolk
  • 250g flour, plain

Ingredients: MASCARPONE LAYER

  • 300g mascarpone
  • 60g icing sugar
  • 1tbsp lemon juice
  • 300g strawberries
  • 50g dark chocolate

Directions: CRUST

Line the tin with baking paper
Place butter and sugar in a bowl
Beat butter+sugar till light & fluffy

Preheat oven to 180C. Lightly grease a 20x30cm shallow baking in and line with baking paper,
leaving it hanging over the two long sides. Beat the butter and sugar until light and fluffy.

Add egg yolk
Beat until well-combined
Sift the flour to butter mixture

Add the egg yolk and beat well. Sift the flour into the butter mixture.

Sifted flour in butter mixture
Fold in the flour
Press firmly into the tin

Fold in the sifted flour until well combined. Press firmly into the prepared baking tin.

Prick all over with a fork
Bake 25mins or till light brown
Cool in the tin

Prick all over with a fork. Bake for 25mins or until light brown. Cool completely in the tin.

Directions: MASCARPONE LAYER

Sift icing sugar to mascarpone
Icing sugar+mascarpone+juice
Cut strawberries in quarters

Sift the icing sugar into mascarpone. Add lemon juice. Beat the mascarpone, icing sugar and juice
with a wooden spoon until smooth. Be careful not to overbeat. Cut strawberries into quarters.

Fold berries into mascarpone
Spoon the mixture over the base
Refrigerate for 3 hours

Stir in the strawberries. Spoon over the base and refrigerate for 3hrs or until firm. [Alternatively,
especially if strawberries are a little soft, spread the mascarpone mix first, and then cover with
strawberries, pressing lightly into the mascarpone].

Melt the chocolate
Drizzle the chocolate over slice
Cut the slice into pieces

Melt the chocolate (either in the microwave or in a heatproof bowl over the boiling water). Drizzle
over the slice, then cut into pieces.

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