Summary

Ingredients

• 250 g mascarpone
• 350 g yourt
• 8 oreo cookies
• 400 g strawberries, frozen
• 4 tablespoon water
• 1 teaspoon lemon juice
• 1 tablespoon strawberry syrup
• 5 mint leaves, fresh
• 2 teaspoons, leveled cornstarch
• Chocolate flakes or fresh mint for decoration

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Instructions

1. Put the strawberries together with the water, lemon juice, strawberry syrup and the finely chopped mint leaves in a small saucepan and let thaw over low heat. When the strawberries are thawed, either puree them or mash them with a pounder, depending on your preference. I prefer the second one, so there are little bits left over.
2. Tilt about 2 tablespoon of the liquid into a small bowl and stir in the cornstarch. Add the mixed cornstarch to the strawberry purée and let it reduce slightly. Then take the pan off the stove and let the strawberry mixture cool down.
3. Mix the mascarpone and yoghurt together well and divide into four glasses. Leave something for a decorative blob at the end. Crumble the oreo biscuits and also pour them into the glasses. Finally, distribute the strawberry mixture over the glasses and finish with a teaspoon of mascarpone mixture. The dessert can then be decorated as desired with grated chocolate or fresh mint leaves.
4. Chill the dessert until ready to eat.