Name: Warm strawberries with black sambuca and mascarpone
Yield: 4
Ingredients: 20 gm unsalted butter; 500 gm strawberries, hulled and halved if large; 50 gm brown sugar (¼ cup, firmly packed); 60 ml black sambuca; 250 gm mascarpone; 1½ tbsp icing sugar, sifted

The simple treatment of fruit for dessert is an Italian signature. Enhancements range from fruit tossed with citrus juice, to being doused with wine or – common in the region of Emilia-Romagna – dressed with a splash of balsamic vinegar, to the liqueur-flavoured syrup here.

Ingredients

20 gm unsalted butter

500 gm strawberries, hulled and halved if large

50 gm brown sugar (¼ cup, firmly packed)

60 ml black sambuca

250 gm mascarpone

1½ tbsp icing sugar, sifted

Method

Main

1.Melt butter in a large frying pan, add strawberries, sprinkle with brown sugar and drizzle sambuca over. Cook, stirring occasionally, over low heat for 2-3 minutes or until strawberries are soft. Divide strawberries and cooking liquid among four heatproof glasses or bowls.

2.Place mascarpone and icing sugar in a small bowl and stir until well combined. Serve warm strawberries with mascarpone passed separately.

Styling by Rodney Dunn

Styling by Yael Grinham