Amaretti Strawberry Mousse

There’s a change in the air and suddenly summer doesn’t seem so far away any more. With the promise of a healthy glut of strawberries from the allotment, I’ve already been given the order of a strawberries and rhubarb pie from little Ashleigh. The pie is lovely if you have time to make it, but I need something that I can whip up in about 15 minutes these days, since I’m now back at work full time!

So this is a cheat version of a mousse… it uses marshmallows and a bit of cream, to give it that airy mousse texture. If you’re making for kids too, you can skip amaretto of course!

strawberry mousse

A quick look at the ingredients… simple, right?


Amaretti Strawberry Mousse
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
A quick to prepare summer dessert with lots of strawberries.
  • 250g strawberries, plus a few more to decorate
  • 100ml water
  • 1 tsp sugar
  • 120g mini marshmallows
  • 40g amaretti biscuits
  • 2 tsp of amaretto liquor
  • 200ml double cream
  1. Put the strawberries, water and sugar in a saucepan and boil gently, for about 5 minutes.
  2. When the strawberries are soft, mash with a fork or a potato masher. If you don't want strawberry bits/lumps in your mousse, process in a food blender. (I used a masher as I like lumps of strawberries in my mousse)
  3. While the strawberry mixture is still hot, pour in the marshmallows and stir until dissolved.
  4. Pour into a big bowl to cool.
  5. Crush the biscuits, pour in the liquor if using. Divide the crumbs between 4 ramekins.
  6. In a separate bowl, whip the cream until it holds its shape, then fold into the cooled strawberry mixture.
  7. Pour the mixture over the biscuits and refrigerate for 2 hours, or until set.
  8. Before serving, put some halted strawberries on top to decorate.
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About Annie

Hailing all the way from Hong Kong and currently living in Northampton, UK, Annie Ko is the founder of