Summary

Ingredients

• 1 kg strawberries
• 500 g mascarpone, (or cream quark 40%)
• 200 g yourt, (fat level as desired)
• 250 ml cream
• 300 g biscuit (s), cantuccini (Italian almond biscuits)
• 150 g powdered suar, to taste
• some raspberry spirit
• 1 lemon or lime
• 6 sheets gelatin
• 1 bag / s pistachios, chopped

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Instructions

1. Puree approx. 350g of the strawberries and season with raspberry spirit, lemon juice and powdered sugar.
2. Cut the remaining strawberries into not too thin slices.
3. Mix the mascarpone, yoghurt and cream and also add powdered sugar to taste.
4. Soak the gelatine according to the instructions and add 3 leaves each to the strawberry puree and the mascarpone cream.
5. Halve the cantucini.
6. Now alternately layer the strawberries, mascarpone cream, cantucini and strawberry sauce until the ingredients are used up.
7. It`s best to stop with mascarpone and decorate this layer with a little strawberry sauce and pistachios.
8. Chill for a few hours and then serve.