This is quick and easy but looks and tastes great. Take a 7oz bag of amaretti cookies and crush them. Melt 3oz of butter and stir in the crushed amaretti, then spoon the mixture into a tart tin with a removable bottom (we used a 6 inch square tin) and put it in the fridge until it sets.
For the mascarpone layer, separate an egg and then beat the yolk with a tablespoon of powdered sugar. Stir in 8oz of mascarpone and a few drops of vanilla extract. Beat the egg white until stiff and then fold into the mascarpone mixture. Spread the mixture on top of the amaretti layer.
All you need to do then is slice the strawberries and layer them on top. Keep chilled until you are ready to serve.
The organic strawberries used above came from the wonderful folks at Riverview Farms in Northwest Georgia. Check them out on the following link: http://www.grassfedcow.com/
STRAWBERRIES AND PROSECCO
We used the best looking strawberries for the tart, but still had a few left which were full of strawberry goodness. A quick whizz in a blender gave us a great strawberry puree which mixed beautifully with prosecco to provide us with a delicious summer aperitif
