Think strawberries always have to be served with cream? Think again! This roasted strawberries with lemon mascarpone recipe pairs baked berries with creamy soft cheese and zesty lemon curd for a fruity pud in less than 30 minutes. This sweet treat can be served hot or cold, so it's a perfect make-ahead dessert for any guests you want to impress this summer!
Ingredients
- About 600g strawberries, hulled
- Knob of butter
- Grated zest and juice of 1⁄2 an orange
- 2tbsp caster sugar
- 250g tub mascarpone
- 4 good tbsp good-quality lemon curd
- 4 ginger nut biscuits, roughly crushed
- Icing sugar, for dusting
WEIGHT CONVERTER
Method
- Set the oven to 220°C/425°F/Gas Mark 7. Pack the strawberries in one layer in an ovenproof dish. Dot with the butter, sprinkle with orange zest and juice and sugar. Roast for 15 mins.
- Divide the warm, or cooled, strawberries between 6 tumblers. Soften the mascarpone in a bowl. Add dollops of lemon curd and stir roughly with a knife for a rippled effect. Spoon the mixture on top of the fruit. Scatter with biscuit crumbs. Dust with icing sugar. Serve within 10 mins if fruit is warm or a few hours if it’s cold.
Top Tip for making Roasted strawberries with lemon mascarpone
You can use whipped double cream instead of mascarpone, if you prefer.
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