RECIPE FROM

The Messy Baker: More Than 75 Delicious Recipes From a Real Kitchen by Charmian Christie, pg 127 (photocopy)

VERDICT:

Two days after making this and a day after trying it, I’m still not sure how I feel about it.

This recipe is a lot of work. Many bowls and instruments need to be cleaned during and after the process. Then there’s the fact that it has to be refrigerated for a whole day before you can eat it.

It’s very tasty, though. The combo of tart ginger crust, creamy lime mascarpone filling, and soft and sweet strawberries is an excellent one. But the crust was a tad soggy when I tried it and has gotten even soggier after cutting it up to store better in the fridge.

Would I make it again?

I’m not sure.

It’s almost a better dinner party dessert than one to keep in the fridge for days and nibble on.

If I haven’t bothered to make it again in a year, I’ll throw the recipe out.