Kir strawberries with mascarpone & shortbread

Name: Kir strawberries with mascarpone & shortbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 150 ml rosé wine; 50 g granulated sugar; 1 tbsp crème de cassis (or more to taste); 750 g strawberries, hulled and sliced; 125 g mascarpone; 100 g No.1 Natural Strained Greek Yogurt; ¼ tsp vanilla extract; 2 tbsp icing sugar

Diana Henry's pudding is the summer dessert. Don’t marinate the fruit for too long, otherwise it becomes flabby and tired.

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Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook20 mins
Total time35 mins
Plusstanding and chilling

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150ml rosé wine
50g granulated sugar
1 tbsp crème de cassis (or more to taste)
750g strawberries, hulled and sliced
125g mascarpone
100g No.1 Natural Strained Greek Yogurt
¼ tsp vanilla extract
2 tbsp icing sugar

For the shortbread

185g unsalted butter, slightly softened
75g icing sugar, plus more to serve
1 unwaxed lemon, zest
175g plain flour, plus more to dust
75g cornflour
1 tsp rose water

To make the shortbread, beat the butter and icing sugar with an electric mixer until smooth and creamy, then add the lemon zest and a pinch of salt. With the mixer on low speed, add the flour, cornflour and rose water and beat together until a dough forms.
Take the dough out of the mixer and, on a lightly floured surface, shape into a log about 6cm in diameter. Wrap in baking parchment and chill for 1 hour or so, until firm.
Preheat the oven to 180ºC, gas mark 4. Cut the shortbread log into approx 30 biscuits, 0.5cm thick, and lay them on 2 large baking sheets 2.5cm apart. Bake for 8-10 minutes – they will turn a little golden around the edges – then leave to cool for 10 minutes.
Carefully lift the fragile shortbread onto a wire rack with a palette knife. Before serving, sift over some icing sugar.
Put the wine, granulated sugar, crème de cassis and 75ml water into a pan and bring to the boil, stirring to help the sugar dissolve. Boil for 7-8 minutes until lightly syrupy. Leave to cool completely, add a little extra crème de cassis to taste, if liked, pour it over the strawberries in a large bowl, then chill for 30 minutes. If you leave them for longer, the strawberries may become too soft.
Beat the mascarpone to loosen, then stir in the yogurt, vanilla and icing sugar. Divide the strawberries and juice between 6 small bowls or glasses. Spoon some mascarpone mix on top of each serving – or offer it on the side – and serve with the shortbread.