SERVES 25 PREP 1 HOUR (PLUS 3 HOURS REFRIGERATION)
750g strawberries, hulled, thinly sliced 1 cup strawberry jam 1 cup cranberry raspberry juice 84 Arno shortbread biscuits (see note) 300ml thickened cream, whipped, to serve
Vanilla Mascarpone Cream 250g tub mascarpone 3 cups thickened cream ½ cup icing sugar mixture, plus extra to dust 2 teaspoons vanilla extract
1 Make Vanilla Mascarpone Cream Using an electric mixer, beat mascarpone, cream, icing sugar and vanilla until soft peaks form (do not over-beat). 2 Reserve 1 cup of sliced strawberries. Combine jam and 1 tablespoon juice in a bowl. Place remaining juice in a separate bowl. Spread ¼ cup cream mixture over a large serving plate to form a 20cm x 28cm rectangle. Working quickly and using 21 biscuits, dip each biscuit into juice. Arrange biscuits on cream mixture in 3 rows to form a rectangle. Spread with ¾ cup of cream mixture. Arrange ¼ of the strawberry slices, in a single layer, over cream mixture. Drizzle with 2 tablespoons jam mixture. Spread with ¾ cup of cream mixture. 3 Repeat process 2 times with biscuits, cream mixture, strawberries and jam mixture, then finish with a layer of biscuits and a thin layer of cream mixture. Refrigerate for 3 hours or until cream has set and biscuits have softened. 4 Remove from fridge. Top with whipped cream, reserved strawberries and remaining jam mixture. Dust with icing sugar. Serve immediately. NUTRITION: (per serve) 1891kj; 30.7g fat; 19.2g sat fat; 3.7g protein; 41.1g carbs; 1.7g fibre; 73mg chol; 200mg sodium.