This is simplicity itself and the result can be both delicious and dramatic – a perfect way to celebrate beautiful new season Irish strawberries.

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Iced Mascarpone

• 200g mascarpone 
• 15-20g Icing sugar, sieved
• ¼ of a vanilla pod, cut in half horizontally and seed sieved out

To Serve

• 600g strawberries, hulled, halved, sliced or quartered
• 1-2 tablespoons elderflower cordial
• 6 generous tablespoons softly whipped cream
• 36 small mint leaves
• Rose petals ( organic) if available

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Iced Mascarpone

Mix the mascarpone, sugar and vanilla until completely smooth. Spread very thinly on to a sheet of parchment paper or non-stick cooking mat. Freeze for several hours or overnight until completely frozen.

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To Serve

Toss the berries in the elderflower cordial and allow to sit in the fridge for 30 minutes.

When ready to serve, spoon the cream on to a lovely large serving plate. Drop the berries on top not wasting a drop of the syrupy juices. Scatter on the mint leaves. Break the frozen mascarpone into shards over the berries and finish the dish with a few rose petals if available. 

Race to the table to serve!

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