Summary

Ingredients

• 50 g protein
• 80 g suar
• 100 g almond (s), flakes
• 2 tablespoon flour
• 1 tablespoon oil, tasteless
• 300 g strawberries, ripe
• 1 vanilla pod (s)
• 1 pinch (s) lemon (s) - zest
• 200 g mascarpone
• 2 tablespoon honey
• 2 tablespoon egg liqueur
• 50 g protein
• 20 g powdered suar

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Instructions

1. Beat 2 egg whites so that they are not yet firm. Mix the egg whites with 60 g sugar, the almonds and the flour and cover in the fridge for 1 hour.
2. Preheat the oven to 200 ° C. Brush a baking sheet well with oil. Place 1 heaped tablespoon of the almond mixture on the baking sheet and knock it out very thinly with a wet fork. Bake the almond biscuits for about 8 minutes until they are golden yellow.
3. Loosen the hot cookies with the pallet and press them into small bowls or cups. This is how cups are formed. Let these solidify, remove from the mold and let cool down completely.
4. Wash the strawberries, if necessary, and pat dry with kitchen paper. Remove the stalk and cut the fruit in half or quarter, depending on the size. Slit the vanilla pod lengthways, scrape out the pulp with a knife point and mix with the rest of the sugar.
5. Mix the strawberries with half of the vanilla sugar and the lemon zest. Cover the fruits with the cling film and let sit in the refrigerator for 30 minutes.
6. In the meantime, beat the mascarpone with a hand mixer until airy, adding the honey and egg liqueur at the end. Beat the egg whites, add the rest of the vanilla sugar and whip everything into firm egg whites.
7. Carefully fold the egg whites with the strawberries into the mascarpone cream and pour this cream into the almond baskets. Sprinkle the dessert thinly with powdered sugar and serve immediately.