A similar version of this dessert was served at Suzette and unfortunately, it wasn't Eggless. Of course I gave it a miss (so should you!) but with a hankering urge to just do it on my own some day. A little bit of research, and some inputs of my own -- and here's what we've got.
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| 3 Delicious Layers of Contrasting Colours & Flavours. They all come together seamlessly into 1 divine treat! |
Ingredients (for 2 servings):
- 12-14 Sliced Fresh Strawberries
- 4 heaped spoonfuls of Mascarpone Cheese
- 1 Tea Spoon of Lemon Zest
- Juice of 1/2 a Lemon
- 2 Spoonfuls of Honey
- A little Sea Salt
- 8-9 Biscuits (I used old, trusted, Marie Biscuits)
- A few toasted, crushed Pistachios & Mint Leaves to Garnish
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| Slicing, Wisking, Zesting, Juicing - Ahhh, how I love these moments of joy. |
- Slice strawberries, Crush your biscuits coarsely, Zest your Lemon fresh (if there's one piece of equipment you should invest in, it's a Zester) and Keep your Glasses ready.
- In a mixing bowl, whisk together Mascarpone (bought to room temperature), Lemon Juice, Honey, Lemon Zest and Sea Salt (1/2 a pinch) till you get a smooth, luscious, creamy consistency - This is the heart of your recipe, so taste it till you end up feeling like licking the bowl clean!
- Assemble Biscuits, Mascarpone mix, Sliced Strawberries one by one into stacked layers of two. The visual appeal of this dessert lies in its colours and symmetry of ingredients so pay attention and tweak your spoon as your eyes like.
- Top off this Trifle with freshly roasted crushed pistachios and some mint. And yes, a drizzle of honey never hurt anyone!
- Chill in the Fridge (not the freezer) and serve!
PS: Special thanks to Mahika for recommending the title for this recipe! Thanks!
