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  1. Home
  2. Baking

Strawberry and Lime Misu

Serve up this heavenly dish with spoonfuls of whipped cream. - by Mel Burge
  • 10 Nov 2020
Strawberry and Lime Misu
Cook: 45 Minutes - Medium - Serves 10-12
Proudly supported by

TIP! You will need a 400g packet of sponge finger biscuits for this recipe. Brands vary in size of biscuit, so trim to fit your dish neatly. Any remaining biscuits can be reserved for another use, or enjoy with a cuppa!

Ingredients

85g box strawberry jelly crystals

2 x 250g punnets fresh strawberries, hulled

40 sponge finger biscuits (see tip)

Whipped cream and fresh halved and quartered strawberries, to serve

Cream Mixture

300ml tub thickened cream

2 tsps vanilla extract

2 x 250g tubs mascarpone

395g can sweetened condensed milk

2 tsps grated lime rind

1⁄4 cup lime juice

Method

  1. Dissolve jelly crystals in 1 cup boiling water. Stir in 3⁄4 cup cold water. Pour into a shallow dish and cool to room temperature.

  2. Place strawberries in a blender. Blend until smooth. Strain through a fine sieve. Discard seeds.

  3. To make cream mixture, beat cream and vanilla in a small bowl of an electric mixer until soft peaks form. Combine mascarpone, condensed milk, lime rind and juice in a bowl. Fold in whipped cream until just combined.

  4. Working with half the biscuits, dip one at a time into cooled jelly for about 10 seconds to soak. Arrange biscuits over base of a large rectangular dish (14-cup capacity). Drizzle with half the puree and spread evenly.

  5. Dollop half the cream mixture over the top and spread evenly. Repeat layering with remaining biscuits, jelly, puree and cream mixture. Refrigerate, covered, for at least 6 hours, or overnight.

  6. Spoon whipped cream over top and scatter with strawberries before serving.

  • Baking
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Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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