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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

  • 2 eggs, separated

  • 100g caster sugar

  • 250g mascarpone

  • 200ml whipping cream, whipped

  • 4 tbsp amaretto

  • 150g wild strawberries, (if large, cut strawberries into quarters)

  • 100g pistachios, crushed

  • For the pastry

  • 400g frozen puff pastry

  • 100g cocoa powder


  • For the cream:

  • 1.

    Beat the egg yolks and sugar together for 3 to 4 minutes until thick and pale.

  • 2.

    Add the mascarpone and continue to beat until thoroughly mixed together.

  • 3.

    With a metal spoon gently fold in the whipped cream and set to one side.

  • 4.

    Whisk the egg whites to firm peaks then fold into the mascarpone cream.

  • 5.

    Add the amaretto and 75g of the nuts.

  • 6.

    Put in fridge for a couple of hours.

  • For the pastry:

  • 1.

    Defrost the pastry for at least 2 hours before using.

  • 2.

    Pre-heat oven to 180C/355F/Gas Mark 4.

  • 3.

    Dust 25g of the cocoa on a dry flat surface and use a rolling pin to flatten the pastry over the powder.

  • 4.

    Dust another 25g on top of pastry then fold into 3.

  • 5.

    Roll the pastry out until approximately ½ cm thick.

  • 6.

    Put into the fridge and leave to rest for 1 hour.

  • 7.

    Brush a baking tray with butter and place pastry on top.

  • 8.

    Brush 2 tbsp cold water on top and dust over whatever cocoa powder is left.

  • 9.

    Bake for 30 mins until crisp.

  • 10.

    Leave to cool.

  • To serve:

  • 1.

    Cut the pastry into rectangles.

  • 2.

    Spoon the cream over one rectangle then top with a layer of strawberries.

  • 3.

    Put another pastry on top to make a sandwich.

  • 4.

    Spoon a little more cream on top and decorate with more strawberries and the reserved nuts.

  • 5.

    Dust with cocoa.

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