Recipe - Strawberry And Ginger Creams

1 250 gram tub mascarpone;
(8oz)
150 ml Natural yogurt; (5floz)
25 g Icing sugar; sifted (1oz)
150 g Ginger snap biscuits;
crushed (5oz)
250 g Punnet strawberries; cut or sliced up
(8oz)
4 Sprigs fresh mint; up to 6

STRAWBERRY SAUCE
125 g Strawberries; (4oz)
A little icing sugar to
taste
1 teaspoon Fruit liqueur; (optional)
1 Sprig mint to decorate

1. Mix together the mascarpone, yogurt and icing sugar and divide half the
mixture between 46 serving glasses.

2. Sprinkle over the biscuits and arrange a generous layer of strawberries
on top.

3. Spoon over the remaining mascarpone mixture and arrange remaining
strawberries on top and decorate with a sprig of mint.

4. To make the sauce, place the strawberries, icing sugar and liqueur (if
using) in a blender and blend until smooth. Transfer to a jug and serve
with the strawberry and ginger creams. Alternative ingredients Fromage
frais and lightly whipped cream can be used in place of the mascarpone and
yogurt. Try using crushed macaroons or ratafia biscuits instead of ginger
snaps. Other berries or slices of any soft fruits in season such as
apricots, peaches, ripe pears or slices of banana are alternatives to
strawberries.

Converted by MC_Buster.

NOTES : An attractive layered dessert with a deliciously fresh, summery
taste.

Converted by MM_Buster v2.0l.