A no-bake dessert, ready in 10 minutes. Add an extra hit of sweetness by drizzling your favourite ice-cream topping over these éclairs. 9 Ingredients 3 Method Steps Recipe Notes & Tips 9 Ingredients 1/2 cup pure cream 125g mascarpone 1/2 tsp vanilla extract 1 tsp icing sugar mixture 1 tbsp Dutch-processed cocoa 12 small sponge…
A no-bake dessert, ready in 10 minutes. Add an extra hit of sweetness by drizzling your favourite ice-cream topping over these éclairs.
1/2 cup pure cream
1/2 tsp vanilla extract
1 tsp icing sugar mixture
1 tbsp Dutch-processed cocoa
12 small sponge finger biscuits, halved horizontally
Extra icing sugar mixture, to serve
Strawberries, to serve
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3 Method Steps
Using an electric mixer, beat cream, mascarpone, vanilla, icing sugar and cocoa for 2 to 3 minutes or until thick and creamy (don’t over-mix).
Place the bottom halves of the sponge fingers on a board, cut-side up. Spoon mousse mixture into a large piping bag fitted with a 1cm round nozzle (see Notes). Pipe mousse evenly over sponge fingers. Arrange strawberries over mousse. Sandwich with remaining sponge finger tops, cut-side down.
Dust éclairs with extra icing sugar. Serve with extra strawberries.
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Recipe Notes & Tips
If you don’t have a piping bag and nozzle, simply fill a large snap-lock bag with mousse and snip off one corner diagonally with scissors.
Image by Craig Wall
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