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Baking and Desserts

Semi-freddo Strawberry, Mascarpone and Honey Cake

Ingredients serves 8
Suggested Honey:HUNGARIAN ACACIA

• 300g (11oz) strawberries, halved
• 125g (5oz) Rowse set honey
• 300g (11oz) Greek strained yogurt
• 25g (1oz) caster sugar
• 5ml (1 tsp) vanilla extract
• 400g (14oz) mascarpone
• 135g (5oz) oat biscuits
• 50g (2oz) butter, melted

Method

1

Place the strawberries in a saucepan with 50g (2oz) honey and 15ml (1 tbsp) water. Slowly heat to melt the honey, bring to the boil and simmer for 3-4 minutes, until strawberries have softened. Press through a sieve to extract the fruit pulp and juice. Leave to cool. Divide in half.

2

Mix the remaining honey and yogurt together. Add the sugar, vanilla and mascarpone and lightly beat until smooth. Crush the biscuits and mix with the melted butter. Line the base and two long sides of a 20 x 10cm (8 x 4 inch) loaf tin with baking parchment.

3

Drizzle a third of the strawberry purée over the base of the tin, add a third of the mascarpone mix. Repeat twice more. Swirl the mixtures using a knife or skewer and level. Sprinkle the biscuit mix over the top, cover with foil and freeze for 4-5 hours, until firm.

4

To serve transfer to the fridge for 30 minutes to soften. Turn out and serve sliced, drizzled with the remaining sauce.