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Ingredients
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Fruit
Cream & Sweetener
Crunch
Garnish
Assembly
Method
Fruit
- 1
Rinse and hull
Rinse the strawberries under cold running water. Gently pat dry with paper towels. Hull each strawberry (remove the green cap) and halve or quarter larger berries so pieces are bite-sized.
- 2
Lightly macerate
Place the prepared strawberries in a medium bowl. Sprinkle the 0.5 tsp lemon zest over them and gently toss to combine. Let sit 2–3 minutes to allow the citrus to brighten the fruit.
Cream & Sweetener
- 3
Make the mascarpone sweetener
In a small bowl, add 2 tbs mascarpone, 1 tsp honey and 0.25 tsp vanilla extract. Stir vigorously with a spoon until smooth and slightly airy. Taste and adjust—if you prefer it sweeter, add up to 1/2 tsp more honey.
Crunch
- 4
- 5
Prepare graham crumbs
Place a graham cracker (or store-bought crumbs) in a small resealable bag and crush with a rolling pin or use a mortar and pestle to make 1 tbs of fine crumbs. Alternatively, pulse briefly in a food processor.
Garnish
- 6
Prep mint and extra honey
Lightly bruise 2 mint leaves between your fingers to release aroma and set aside. Have 1 tsp extra honey ready for a final drizzle.
Assembly
- 7
Build the bowl
Place the macerated strawberries into a serving bowl. Add dollops of the mascarpone mixture on top or to one side of the strawberries (use a spoon to create two small quenelles or a single larger dollop).
- 8
Add crunch and finish
Sprinkle the toasted slivered almonds and 1 tbs graham cracker crumbs evenly over the strawberries and mascarpone. Drizzle the reserved 1 tsp honey over the bowl for shine and sweetness. Finish with the bruised mint leaves on top.
- 9
Serve
Serve immediately so the almonds stay crisp and the mascarpone keeps its texture. If you prefer the strawberries slightly softer, let them sit 5–10 minutes before serving to macerate further.
