A few punnets of fresh berries and a spot of cream are all you need to make this stonking summer dessert. It takes less than five minutes to make and looks fantastic.
For the topping, beat the egg yolk and sugar in a bowl until thick and pale.
Add the mascarpone and whisk until combined then fold in the cream.
Next beat the egg white until firm and fold quickly in with the cream mixture.
Cover the bowl with cling film and let the mixture relax in the fridge for a couple of minutes.
Meantime in a bowl, crush the digestive biscuits and wet them with Strega liqueur until they’re easy to mould. Place 3 tbsp of the biscuit mixture on the bottom of the glass dessert cup.
Then add the fresh fruit until the cup is nearly full and finish the dessert off, by topping the cup with the cream mixture and placing a whole strawberry on the top. Serve immediately.
