- Serves: 4-6
- Cook Time: 10 minutes
- Prep Time: 30 minutes
- Effort: easy
For the custard
- 200 ml whipping cream
- 1/2 vanilla pod, split lengthways
- 50 g granulated sugar
- 4 large egg yolks
To assemble the cream
- 150 g amaretti biscuits
- 250 g mascarpone
- 150 ml prepared custard, (see above)
- 200 g strawberries
- 3 tbsp clear honey
- 1 shots Italian Strega liqueur
1. For the custard, whisk the sugar and yolks together in a large bowl, until pale and fluffy.
2. Heat the milk and vanilla pod in a medium sized saucepan, until at scalding point. Whisk a few tablespoons of the hot milk into the egg yolk mixture. Gradually add the remaining milk and vanilla pod, whisking all the time.
3. Pour the egg yolk and milk mixture back into the rinsed out saucepan. Cook, over a medium heat, until it begins to thicken. You'll have to stir it all the time and keep an eye on the custard, otherwise the egg yolks could curdle. Remove the pan from the heat and pour through a sieve. Leave on one side to cool.
4. To assemble the cream, beat the mascarpone until smooth and combine with the custard. Blend half the strawberries in an electric blender with the honey and Strega - it should become a smooth puree.
5. Slice the remaining strawberries and roughly crush the Amaretti biscuits. Divide the biscuits between 4 stem glasses and pour over a little of the strawberry puree.
6. Spoon over a generous tablespoon of the cream mixture and top with a layer of biscuits and a spoonful of strawberry puree. Repeat layering the cream, biscuits and puree until the glass is full - finish with a layer of cream.
6. Decorate the top with any remaining crushed biscuits and strawberries. Chill before serving.
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