Join us for a helping of late-summer scrumptiousness!

The summer is nearly over (sob!) but we’re not ready quite yet to bid it farewell. So, please join us as we enjoy one final summery huzzah with this delicious little dessert. Next stop Christmas…

Ingredients

• 300g gingernut biscuits
• 100g butter
• 1-2 tsps vanilla extract
• 300g mascarpone cheese
• 300ml whipped double cream
• 400g strawberries
• 50-100g sifted icing sugar

Method

To make the base, put the biscuits in a food processer and blend until crumbled. Meanwhile, gently melt the butter in a large saucepan and leave to cool slightly. Transfer the crumbs into the pan and mix thoroughly. Tip them into a loose bottomed cake tin, press down firmly to create an even layer. Chill in the fridge for an hour to set firmly.

Chop the strawberries lengthways. Place the strawberries against the inside wall of the cake tin, with the bottom of the slices directly on the biscuit base.

Whip the double cream in a bowl until it starts to thicken. Place the mascarpone in a bowl and soften. Add the icing sugar and vanilla extract, mix thoroughly until smooth. Gently fold in the whipped double cream.

Tip the mixture into the cake tin in two or three parts. With each part, add to the centre then push the mixture firmly to the edges to secure the strawberries and fill in the gaps against the side of the tin. Refrigerate ideally overnight but for at least three to four hours until the filling is firm.

Remove from the fridge. Remove from the tin – place the base on top of a flat-bottomed tumbler or tin can, then gradually pull the sides of the tin down. Place the cake onto a serving plate and pile the remaining strawberry pieces or a mixture of summer berries on top. Serve at room temperature.