recipe comes from Valentina Harris.Valentina is
an authority on Italian food and food culture
and a respected member of the International Association
of Culinary Professionals. In 1984, Valentina
published Perfect Pasta and has since gone on
to publish many more books on Italian Cookery.
Valentina has featured regularly on TV and her
latest cookery series for the Carlton Food Network,
Cucina Valentina, is filmed
in Tavernelle, Italy, where she rums her owm cooking
school providing wonderful week long holidays
where guests can relax and increase their culinary
5 tablespoons caster sugar
1/2 teaspoon vanilla essence
6 tablespoons white rum
400 g/13 oz mascarpone cheese
500 g/1 lb ripe strawberries
3 egg whites, chilled
3 tablespoons whipped cream
10 hard amaretti biscuits, crumbled roughly
about 25 boudoir biscuits or savoiardi or sponge
200 ml/7 fl oz apple juice
the egg yolks with a whisk until pale yellow
and fluffy, gradually adding all the caster
sugar as you beat.
the vanilla essence and one tablespoon of white
the mascarpone cheese with a fork to soften
it as much as possible. Gently stir the mascarpone
cheese into the egg yolk mixture.
about a quarter of the strawberries into very
small pieces and tip them and all their juice
into the egg and mascarpone mixture.
the egg whites until stiff, then fold in.
the same with the whipped cream.
about one third of the crumbled amaretti biscuits
to the mixture, folding them in gently.
the remaining rum with the apple juice.
all the remaining strawberries and put a few
to one side.
some of the biscuits into the apple juice and
rum mixture, just enough to cover the bottom
of a pretty glass dish.
a layer of strawberries over the biscuits, then
cover with a layer of the mascarpone cream
with another layer of soaked biscuits, more
strawberries and more mascarpone cream.
until the dish is filled with a final layer
of mascarpone cream.
off the dessert with the remaining amaretti
biscuits and the reserved strawberries to cover
for at least 5 hours, preferably overnight,