Strawberry & limoncello crunch

These summery pots, with their limoncello zing and strawberry sweetness, are quick to prepare and make an effortless yet impressive dinner-party dessert.

MAKES 4-6 Prep 15min, plus macerating

• 200g (7oz) strawberries, hulled and quartered

• 75ml (3fl oz) limoncello

• 50g (2oz) icing sugar

• 250g tub mascarpone

• 150g (5oz) full-fat cream cheese

• 2tsp vanilla bean paste

• 150g (5oz) amaretti biscuits

• 25g (1oz) toasted flaked almonds

Mix together the strawberries, limoncello and icing sugar in a bowl and allow to macerate for 10min.

With a hand-held electric whisk, gently beat together the mascarpone, cream cheese and vanilla bean paste until smooth. Strain the strawberries over a bowl and set aside. Add the limoncello

liquid to the mascarpone mixture and beat to combine.

3 Put the amaretti biscuits in a food bag and crush with a rolling pin into large crumbs, then divide among 4 to 6 250ml (9fl oz) glasses, reserving about 2tbsp of the biscuit pieces.

4 Spoon the mascarpone mixture over the biscuits, and top with the strawberries, almonds and reserved biscuit crumbs.

PER SERVING (FOR 6): CALS 448; FAT 29G; SAT FAT 17.3G; CARBS 36G

Prepare the pots up to 4hr in advance and keep in the fridge until ready to serve.