Create the kind of dessert you'd see in an Italian patisserie. A wildly glamorous way to use new season strawberries and what a thing to wheel out for afternoon tea!
For the cream:
Beat the egg yolks and sugar together for 3 to 4 minutes until thick and pale.
Add the mascarpone and continue to beat until thoroughly mixed together.
With a metal spoon gently fold in the whipped cream and set to one side.
Whisk the egg whites to firm peaks then fold into the mascarpone cream.
Add the amaretto and 75g of the nuts.
Put in fridge for a couple of hours.
For the pastry:
Defrost the pastry for at least 2 hours before using.
Pre-heat oven to 180C/355F/Gas Mark 4.
Dust 25g of the cocoa on a dry flat surface and use a rolling pin to flatten the pastry over the powder.
Dust another 25g on top of pastry then fold into 3.
Roll the pastry out until approximately ½ cm thick.
Put into the fridge and leave to rest for 1 hour.
Brush a baking tray with butter and place pastry on top.
Brush 2 tbsp cold water on top and dust over whatever cocoa powder is left.
Bake for 30 mins until crisp.
Leave to cool.
Cut the pastry into rectangles.
Spoon the cream over one rectangle then top with a layer of strawberries.
Put another pastry on top to make a sandwich.
Spoon a little more cream on top and decorate with more strawberries and the reserved nuts.
Dust with cocoa.
» Metric Converter