Sweden is quite famous for its summer strawberries because they are incredibly sweet (and cheap too during the season). So this is a nice recipe to make dessert with, I especially like the technique of roasting the strawberries because it does intensify the flavor very much unlike any other methods. This is taken from Martha Stewart's website, but I have adapted the recipe to make a smaller cake and put this out in metrics system instead.
250g fresh strawberries, hulled, you can save a few for decoration
1.5 tablespoons light syrup
1/2 pack digestive biscuits, crushed finely
1.5 tablespoons butter melted
400g cream cheese room temperature
1/8 teaspoon salt
1 large egg
1/2 vanilla bean, scrapped
115g mascarpone cheese, room temperature
- Preheat the oven to 150°C, toss the strawberries in the light syrup and line them in a single row on baking paper and bake for 1.5 hours. It will shrink slightly, mash it up with a fork together with the liquid produced and set aside to cool.
- Increase the temperature to 180°C while you mix the melted butter, 1 tablespoon of sugar and crushed digestive biscuit together and press it tightly to the bottom of the cake pan (I use a 20cm one). Bake it for about 10 minutes and let it cool.
- Reduce the temperature to 160°C, beat the cream cheese with a electric mixer until smooth, then add in the sugar, salt, egg, vanilla bean seeds, mascarpone cheese one at a time ensuring there are no lumps.
- Reserve a third of the cheese mixture and set aside. Use the remaining cheese mixture and combine with the mashed strawberries and mix well, pour into the cake form.
- Dollop the remaining plain cheese mixture over the top and wrap the cake form in tin foil and bake in a large pan filled half way with water for about 1h 10 minutes. Let it cool and set in the fridge for at least 4 hours before serving.