Mascarpone Stuffed Strawberries

Directions

• Hull the strawberries (see note below for directions).
• In a bowl, whisk the cream until it’s thick and then add in the mascarpone, vanilla and icing sugar and mix together. Pop the mixture in the fridge for around 15 minutes to let it set a little bit so it doesn’t run all over the place when you’re filling the strawberries.
• I use a piping bag to fill the strawberries as it gives a pretty finish to them. If you don’t have a piping bag you can use a sandwich bag – just snip a small hole in the corner of the bag and you’ll have a piping bag – if you have a piping bag nozzle, pop this into the sandwich bag – if you don’t, it’s not a big deal. You can also just use a spoon.
• If you’re using a piping bag / sandwich bag: fill the strawberry with the mascarpone and then swirl the piping bag around the top of the strawberry a few times to create a nice little swirl on top.
• If you’re using a spoon: carefully fill the strawberry with the mascarpone mixture and then dollop some extra filling on top of the strawberry. Smooth the edges with the back of the spoon.
• I like to pop these into a dish / tupperware as I go, standing up straight with the mascarpone mixture on top so that it doesn’t run off the strawberry if it’s still a little soft. These will set in the fridge.
• Once all the strawberries are filled, pop them into the fridge for at least 30 minutes until they’re set.
• When they are set, melt the white chocolate if using and drizzle this over the strawberries. Crush the digestive biscuit into rubble and sprinkle over the strawberries.