Simple but sexy dessert, bringing together strawberries, mascarpone and sticky, sweet and sour balsamic into a complex yet fun flavour profile.

Ingredients

1 x sheet of ready rolled all-butter puff pastry (roughly 300g)

200g Greek style yoghurt

150g mascarpone

4 tsp icing sugar, sifted, plus extra to serve

300g strawberries, hulled and thickly sliced

2 tsp 1.34 Balsamic Vinegar of Modena

Ingredients

1 x sheet of ready rolled all-butter puff pastry (roughly 300g)

200g Greek style yoghurt

150g mascarpone

4 tsp icing sugar, sifted, plus extra to serve

300g strawberries, hulled and thickly sliced

2 tsp 1.34 Balsamic Vinegar of Modena

1

Heat the oven to 200C. Cut the pastry sheet into 4 rectangles and place them on a baking sheet lined with baking parchment. Prick them all over with a fork and bake for 12-15 minutes until crisp and golden. Transfer to a wire rack and leave to cool.

 

2

Meanwhile use a handheld balloon whisk to beat together the yoghurt and mascarpone until smooth then beat into the icing sugar. Spread thickly  over the cooled pastry, not quite to the edges, then top with the strawberries. Sift over more icing sugar, drizzle with balsamic then serve straight away.

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