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Lismore Strawberry Sandwich
A box of Lismore Biscuits. The Lismore All Butter Shortbread Fine biscuits or the Lismore Lemon Polenta Fine Biscuits would be particular favourites for this dessert.
1 tbsp icing sugar, plus extra, to serve
Seeds from ½ vanilla pod
Zest of ½ orange
6 tbsp double cream
200g/7oz local strawberries, hulled and sliced. We would use Grantstown strawberries which are grown only a couple of miles out the road. You will have strawberries available near you too!
Stir the icing sugar, vanilla and orange zest through the mascarpone.
Beat the double cream into stiff peaks and fold through the mascarpone.
Taste to verify that you’re happy with it – if not, add some more icing sugar or vanilla to taste.
Place a layer of sliced strawberries on top of one of the biscuits.
Top it with a dollop of the mascarpone cream and layer some more sliced strawberries on top.
Place the second biscuit on top.
To finish – dust with some icing sugar and serve immediately.