This old English recipe screams summer enjoyment. Quick to assemble and eaten even more quickly, it’s a great dessert for a weekend meal with guests or a fun treat to break up the mid-week routine.
Don’t be fooled by the name- it actually comes from an old French word, “fouler,” which means to fold roughly or smash. The strawberries should be crushed with this in mind- well broken down into a pulp so they can better macerate in the sugar. This will provide a nice, runny sauce that will get into the cheese layer on the bottom.
150g mascarpone cheese
1 tsp vanilla extract
1 tsp sugar
2 cups 35% whipping cream
1 Tbsp vanilla extract
3 cups strawberries, leaves and stems removed
1/3 cup sugar
½ tsp cubeb, ground roughly
Stir mascarpone together with the teaspoon of sugar and vanilla extract. Set aside.
Whip cream with tablespoon vanilla.
Set aside a few strawberries for decoration. Smash the rest with a fork in a bowl.
Add sugar and stir well. Let rest 10 minutes.
Place mascarpone mixture at the bottom of some glasses.
Fill cups with alternating layers of the strawberries and whipped cream, ending with the cream.
Decorate with remaining strawberries and sprinkle some ground cubeb on top before serving.