Red fruit in hibiscus syrup and whipped mascarpone

1. Pour 25 cl of water in a  pan and add 200 g of sugar. Mix to dissolve and bring to a boil. Leave to simmer for about 15 minutes until a light syrup. Remove from heat, add the hibiscus sachet and leave to infuse for 5 minutes. Remove the sachet and leave the cool.

2. Whisk the mascarpone with liquid cream and the remaining sugar. Divide the mixture in small jars and set aside in the fridge.

3. Wash, dry and hull the strawberries. Cut into pieces. Mix all the fruits and put in a container. Pour in the hibiscus syrup on top. Leave to marinate in the fridge for 1 hour.

4. Serve the fruits with the whipped mascarpone.

Photo credit: Sucré Salé