Low-carb layered strawberry, mascarpone & pistachio dessert

This stunning layered dessert was inspired by Eleanor Cripps' recipe. I took her clever concept and created a low-carb version to serve during the Christmas season. The result is a delightfully decadent explosion of textures and flavours that will wow even your carb-eating friends. 

Ingredients

Strawberry layer:

• 4 cups of strawberries, sliced
• 2Tbsp Natvia/Truvia (or other low-carb sweetener)

Mascarpone layer:

• 500g mascarpone
• 150mL cream
• 2Tbsp Natvia/Truvia (or other low-carb sweetener of your choice)
• 4Tbsp vanilla paste (or to taste)

• Pistachio layer:

• 1 cup ground pistachios (or 100g slivered almonds)

Method

1. Slice the strawberries, stir through the low-carb sweetener, and spread it out in the the bottom of a rectangular or oval glass dish. (I stirred the strawberries and sweetener together directly in the glass dish, to save on washing up.)
2. Mix together the mascarpone, cream, low-carb sweetener and vanilla paste until well-combined, and spread over the strawberry layer.
3. Grind up pistachios and sprinkle them over the mascarpone layer. For a more economical alternative, you can sprinkle a light dusting of slivered almonds over the top, instead of the pistachios. 

Serve chilled and enjoy! Merry Christmas!