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1 large handful strawberries, hulled and sliced
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1 large handful raspberries
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2 tablespoons caster sugar
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1 orange
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1 vanilla pod
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125 g mascarpone
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125 g Greek yoghurt
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1 shortbread biscuit
Method
Put your strawberries in a bowl. Sprinkle over 1 tablespoon of the
sugar, the juice and zest of the orange and half the seeds from the
vanilla pod. Mix it all together gently then put it to one side while
you get everything else ready.
Mix the mascarpone and yoghurt with the remaining tablespoon of sugar
and the remaining seeds from the vanilla pod. Stir it together really
well.
Spoon the mascarpone on to each plate. Use the back of a spoon to make a
well in the centre and then put the fruit on the top. Drizzle over the
juices. Crumble half of the shortbread biscuit over each plate.
