Summary

Ingredients

• 4 strudel sheets
• 20 g butter, liquid
• breadcrumbs
• Butter for greasing
• 120 g couverture (whole milk)
• 3 egg (s)
• 60 g suar
• 60 g mascarpone
• 1 ½ teaspoon amaretto
• 8 g cornstarch
• 9 tablespoon whipped cream (whipped cream)

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Instructions

1. For the strudel baskets, spread the liquefied butter on 2 strudel sheets, sprinkle with the breadcrumbs and place the other strudel sheet on top so that they stick together. Grease 8 coffee cups. Quarter the two strudel leaves so that you have 8 equally sized rectangles and press them into the coffee cups. Shape the cups however you like.
2. Bake in the preheated oven at 180 ° C for about 7 minutes.
3. For the chocolate casserole, separate the eggs and beat the egg whites until stiff. Mix egg yolks, sugar and amaretto until frothy. Melt the couverture over steam. Then stir the couverture, mascarpone and cornstarch into the egg yolk mixture. Finally, whip the whipped cream until stiff and carefully fold it into the mixture with the egg whites. Pour the chocolate mixture into the strudel baskets.
4. Bake in the hot oven for another 35 minutes.
5. Then let it cool down and carefully remove the strudel baskets from the coffee cups.
6. Tip: serve with strawberry sauce.