Fancy, schmancy and fast

Here's another edition to your store cupboard - Amaretti biscuits – usually found in 250g bags. A word to the wise, they can be expensive so check out the cheaper supermarkets where deals are available.

Another smart investment is a set of shot glasses. These are not expensive if you shop around. In the past I've got good deals from John Lewis and TK Maxx. Sizes vary from 40ml to 160ml – choose what size best suits your purpose.

Crumble Amaretti biscuits – 150g gives you a base for 6 x 160ml. The easiest and cleanest way to crumb your biscuits, without creating washing up, is to place them in a strong food bag and secure the end with a klippit. Bash the biscuits gently with the end of a rolling pin to break them up, then continue, gently, rolling the biscuits until you have the required consistency of crumb. Some like rubble, some like finer, purely a matter of choice. If you don't mind the washing up or have a magic box (dish washer) then blitz in a food processor.

Sprinkle your crumb into the shot glasses, forming a base. Layer the mascarpone mixture mentioned in the post Store Cupboard and desserts – the beginning. You could pipe the mixture using a disposable bag – no need for a nozzle, just snip the end so that it's wide enough for the mixture to pass through easily – approximately 3cms. You don't have to be a piping genius, the trick is to hold the bag in one hand and fold it over your hand – this makes it easy to fill. Spoon the mixture into the bag. When the bag is full twist the top to force the mixture to the bottom to prevent any air pockets. Hold the bag vertically over your glass to fill – no messy blobs on the side of the glass. Alternatively use a spoon – it's not compulsory.

Your top layer is a fruit coulis, another useful addition to your fridge store cupboard.

Strawberry Coulis

(Fresh or frozen fruit)

200g Strawberries, hulled and halved

200g Raspberries

75g icing sugar, sifted

Heat the fruit in a large pan for 4-5 minutes or until the fruit starts to break down. Add the icing sugar and continue to cook the fruit for a further 2-3 minutes or until the sugar has dissolved.

Transfer the mixture to a food processor and blend until smooth, add a splash of water if necessary to loosen. Strain the coulis through a sieve and set aside to cool. Chill in the fridge until needed.

I decant the coulis into a plastic squeeze bottle – you can get either 225 or 400ml and they usually come in packs of two. If you want to source, they are described as sauce/salad dressing bottles.

Cover your shot glasses with cling film and refrigerate until ready to serve. Don't add the coulis top until serving if you do it will “bleed” into the mascarpone mixture – not a good look. Sprinkle with praline. Texture, sweet cream, zing and toffee – I think you'll find it fits the bill.