Jessica Sullivan, Boulevard Restaurant, San Francisco
Note: you can get elegant, and serve a small scoop of strawberry sorbet on the plate too!
For the Bisquits
- 5 cups self rising flour
- 1 1/2 teaspoons salt
- 1/8 cups sugar
- zest of 1 lemon
- About 3 cups heavy cream
- 1/2 lb. butter, melted
- 2 cups sugar
Mix the flour, salt and sugar in a bowl, stirring to combine thoroughly. Stir in the zest. Add the cream, mixing lightly until just barely combined. Pat out gently to form a square one inch thick. Cover with plastic and let sit for one half hour at room temperature.
Preheat the oven to 350°F. After the dough has rested, melt the butter. Put the 2 cups sugar on a plate. Cut bisquits in 2 ¼ X 2 ¼ inch pieces. Coat in butter and pat with sugar. Bake at 350 for about 20-30 minutes, until golden.
For the Mascarpone Cream
- 1 cup Mascarpone
- 2 cup heavy cream
- 1 tablespoon Sugar
- 1/4 teaspoon zested lemon zest, or 1/8tsp. rose water
- 1/4 teaspoon vanilla extract (optional)
Mix everything together in a stand mixer fitted with the whisk attachment, (or use a bowl and hand-held mixer) and whip till thick cream (medium peaks).
For the berries
- 3 pints of strawberries
- 1 tablespoon sugar
Wash, hull and slice berries. Mix with the sugar in a bowl, and let stand at least 20 minutes, or up to an hour, to allow the berries to macerate a bit.
Split the biscuits, fill with berries and cream, serve.