Start this recipe by making the mascarpone cream. Put the egg yolks and sugar in a bowl and mix together with an electric beater till thick and glossy (it should take about 5 minutes). In another bowl, whip the egg whites to stiff peaks. Gently fold the mascarpone, lemon zest and vanilla essence into the egg yolk and sugar mixture. Finally, fold in the whipped egg whites and mix well to obtain a rich, light cream. You can now begin to put the dessert together. Dip the sponge finger halves into the liqueur and arrange in the bottom of the each glass (2 or 3 pieces in each glass). Next, spoon over a tablespoon of the cream filling. Hull and slice the strawberries and place 3 pieces into each glass, followed by a little of the chopped white chocolate. Repeat the whole process again, creating a second layer of each filling. You should end up with a layer of white chocolate pieces on top. Place the glasses in the fridge to chill and set for 2 hours, or overnight. Decorate with the extra strawberries and fresh mint leaves before serving.

Serves 6

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