Brandy-snap baskets with strawberries and mascarpone

  • 30 mins cooking
  • Serves 6
  • Print
Brandy-snap baskets with strawberries and mascarpone
Give your regular brandy snap biscuits a funky twist. The sweet baskets hold sliced berries and dollops of a creamy mascarpone filling for a mouthwatering dessert.


  • 1 punnet strawberries, sliced
  • 3 tablespoon caster sugar
  • 50 gram butter, cubed
  • 1/4 cup (60ml) golden syrup
  • 1/3 cup (65g) brown sugar
  • 1/3 cup (50g) plain flour
  • 1/2 teaspoon ground ginger
  • 250 gram mascarpone cheese
  • 1 tablespoon pure icing sugar, plus extra to dust
  • 1 teaspoon vanilla extract
  • 200 millilitre cream, whipped


  • 1
    Preheat the oven to 180&degC (160&degC fan-forced). Lightly grease a baking tray and line with non-stick baking paper.
  • 2
    Spread the strawberries onto a plate or shallow dish and scatter with the caster sugar. Leave in a warm place for at least 20 minutes. They will become soft and release a delicious sweet juice.
  • 3
    In a saucepan over medium heat combine the butter, golden syrup and brown sugar, and stir until melted. Set aside to cool, then stir in the flour and ginger.
  • 4
    Place small dollops (about 1 ½ teaspoons) of the mixture onto the baking tray, leaving plenty of space in between. You may fit only 6 per tray. Bake for 5 minutes and remove from the oven. Allow to cool for 2-3 minutes or until just starting to firm up.
  • 5
    Carefully lift them with a spatula and drape over small dariole moulds or glasses. Remove when they have cooled and hardened.
  • 6
    Using electric beaters, whip mascarpone, icing sugar and vanilla until combined. Fold through whipped cream.
  • 7
    Serve brandy-snap baskets filled with the cream mixture, topped with strawberries and their juices. Sift icing sugar lightly over the top.

More From Women's Weekly Food