By
Jane Curran
published
Ingredients
- 150g (5oz) shortbread fingers, crushed
- 20g (¾oz) unsalted butter, melted
- 2tbsp Marsala
- 200g (7oz) cream cheese
- 4tbsp icing sugar
- 1tsp vanilla extract
- 150ml (¼pt) double cream
- 200g (7oz) strawberries, chopped, plus strawberry halves, to decorate
you will need
- 6 glasses
Method
Mix the shortbread with the butter and Marsala until combined. Divide between the glasses and press down lightly.
Beat the cream cheese with the icing sugar, vanilla and cream until thick; set aside. Divide the strawberries between the glasses. Top each with the cream mix then ecorate with halved strawberries. Chill for 30 minutes before serving.
