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  • Feb 18th 2016
  • 0 comment


  • 4 gelatine leaves
  • 2 cups sweet sparkling wine
  • 2 Tbsp crème de cassis
  • 4 punnets strawberries, hulled
  • 1½ cups icing sugar, sifted
  • 1 tsp red wine vinegar
  • zest and juice of 1 orange
  • 2 Tbsp elderflower cordial
  • 300g mascarpone
  • 300ml thickened cream, whipped to soft peaks
  • 1 tsp natural vanilla extract
  • 16 sponge finger biscuits
  • ½ cup vanilla custard


  1. Preheat oven to 180°C. Soak the gelatine leaves in cold water for 3 minutes. Warm one cup sparkling wine, then squeeze out the gelatine and whisk in to dissolve. Mix in the remaining sparkling wine and crème de cassis, then chill for 2 hours, until set. Use a small sharp knife to dice into cubes.
  2. Toss the strawberries in one cup icing sugar, vinegar, zest and juice then put in a roasting pan. Bake for 40 minutes, until softened and beginning to darken on top. Transfer to the KitchenAid Magnetic Drive Blender with the elderflower cordial and pulse until a coarse paste forms.
  3. Stir the mascarpone, cream, vanilla and remaining sugar together. Arrange on plates with the strawberry sauce, mascarpone mixture, custard and jelly.

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