300ml whipping cream
250g mascarpone or Greek yoghurt
1 teaspoon vanilla paste or extract
1 tablespoon icing sugar
70g bought meringue nests
3 tablespoon strawberry compote or jam
For the syrup
250g strawberries,roughly chopped
4 tablespoon castor sugar
Line a 22cm loaf tin with cling film, leaving
plenty of overlap to wrap over the top of the
Using an electric whisk, whip the cream with the
mascarpone or yoghurt, vanilla and icing sugar
until thick, but not stiff. Break the meringues
into bite-sized pieces and fold into the cream.
Mix the strawberries with the compote or jam and
ripple into the cream. Pour into the loaf tin.
Fold over the cling film, making sure the mixture
is covered; freeze until set (about 4 hrs).
To serve, allow to stand for 5 minutes to defrost
slightly, then unwrap the cling film. Turn out
onto a serving platter and slice.
For the syrup , put the strawberries and sugar in
a saucepan and cook over a low heat until the
sugar has dissolved and the strawberries have
begun to break down. Cool and chill before
INFO & TIPS
From mag. Very yum