- 400g gluten free lady fingers
- 400g strawberries
- 150ml single cream
- 150g drained mascarpone
- 20g caster sugar
- 150ml strawberry syrup or strawberry juice from can (about half the juice)
- teaspoon vanilla extract
- crushed pistachios
Begin by pouring the single cream, mascarpone, sugar and vanilla extract in a large bowl and whisk until combined and have the consistency of thickly whipped cream.
Slice strawberries lengthwise and set aside.
Pour strawberry syrup in a bowl and dip the sponge fingers in turning on each side until nicely soaked but not soggy. Place them in a tray to create a layer. Pour half the mascarpone and cream mixture on top and using the back of a spoon level it out to create an even layer. Arrange half the strawberries on top and repeat with the rest of the sponge fingers, mascarpone and single cream and strawberries. Sprinkle crushed pistachios on top.
Cover and let chill for a few hours in the fridge. Will keep for a couple days.