Ingredients


Prep 15min
Serves 4-6
400g strawberries
2tsp caster sugar
1tbsp balsamic vinegar
250g mascarpone
150g double cream
20cm ready-cooked shortcrust pastry case

METHOD Rinse the strawberries and remove their stalks. Halve or quarter large ones lengthways into a mixing bowl. Sprinkle with sugar, leave for a few minutes until dissolved then add the balsamic vinegar. Toss with a spoon and leave for 10 minutes.

Toss again, then tip into a sieve placed over a bowl to catch the juices. Stir the mascarpone to loosen. Whip the cream until it holds soft peaks then incorporate into the mascarpone. Spread the mixture into the pastry case and cover with the strawberries. Serve the juices in a jug.

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