1 1/4 cups hulled and sliced strawberries
2 tablespoons sugar
1 tablespoon lemon juice
4 ounces mascarpone (half of an 8-ounce container)
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1 cup finely crumbled almond biscotti
You can make up to 3 hours ahead of time and store in the refrigerator, or serve right away.
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