Strawberry trifle

1. Rinse, dry and hull the strawberries. Sprinkle with caster sugar. Grate the orange zest.

2. Whisk the mascarpone with icing sugar. Beat the cream into chantilly. Stir in the mascarpone and place in the fridge for 1 hour.

3. Cut the strawberries into pieces. Dilute a little bit of strawberry syrup with water. Crush the biscuits. Divide them into 6 verrines and add the strawberries. Cover with a little mascarpone cream. Drizzle the syrup and end with the remaining cream.

4. Decorate with orange zest and refrigerate for 3 hours.

Photo credit : Sucré Salé