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105 g unsalted butter
105 g plain flour
110 g golden syrup
255 g icing (confectioners’) sugar
200 g good-quality milk couverture


400 g mascarpone
60 g icing (confectioners’) sugar
1 lemon, zested
250 g strawberries, finely diced


small block good-quality white chocolate



  1. Combine the butter and sugar in the bowl of a stand mixer then add in the flour and golden syrup. Mix until it comes together as a dough. Remove the dough from the mixer and press into a flat square, cover in plastic wrap and leave in fridge for 1 hour.
  2. Preheat oven to 170˚C. Roll the mixture onto the bench lightly dusted with icing sugar and to approximately 2 mm in thickness. Cut out 12 cm discs and place on a lined baking tray, ensuring the discs are spread out, otherwise they will join together when baking. Bake for approximately 15-18 minutes.
  3. Remove from the oven and as soon as the discs stop bubbling. When just cool enough to handle, pick up each disc one at a time and shape into a fluted cup. Once set, store in an airtight container. If the discs go too firm, return them to the oven to soften before shaping them into the cup.
  4. Melt the chocolate or temper it if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
  5. Brush the inside of each fluted cup with the melted chocolate to seal it.



  1. Combine the mascarpone, sugar and lemon zest together by hand.
  2. Alternate spoons of the mascarpone filling and the strawberries into the cups.



  1. Create chocolate curls by scraping a knife along the surface of the block. Garnish the cups with the chocolate shavings.

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