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Ingredients
Strawberry and Mascarpone Slice
175 g unsalted butter, softened
70 g caster sugar
1 egg yolk
2 cups (250 g) plain flour, sifted
300 g mascarpone
½ cup (60 g) icing sugar, sifted
1 tablespoon lemon juice
300 g strawberries, cut into quarters
50 g dark chocolate
Method
- Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a 20 × 30 cm shallow baking tin and line with baking paper, leaving it hanging over the two long sides.
- Beat the butter and sugar with electric beaters until light and fluffy. Add the egg yolk and beat well. Fold in the sifted flour until well combined. Press firmly into the prepared tray and prick all over with a fork. Bake for 25 minutes, or until light brown. Cool completely.
- Beat the mascarpone, icing sugar and juice with a wooden spoon until smooth. Stir in the strawberries. Spoon over the base and refrigerate for 3 hours, or until firm.
- Chop the chocolate into small even-sized pieces and place in a heatproof bowl. Bring a saucepan of water to the boil, then remove from the heat. Sit the bowl over the pan-ensure the bowl doesn't touch the water. Stand, stirring occasionally, until the chocolate has melted. Drizzle over the slice, then cut into pieces.
Nutrition Per Piece:
Fat 11 g;
Protein 3 g;
Carbohydrate 15 g;
Dietary Fibre 0.5 g;
Cholesterol 38 mg;
705 kJ (170 cal)
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