Strawberry Cream with Mascarpone

Wash strawberries, drain in a sieve and remove hulls.

Mix 500 g strawberries with 2 tablespoons strawberry liqueur and set aside, covered.

Mix 250 g strawberries with fine sugar and puree with a blender. Remove 2 tablespoons of puree and mix with the remaining strawberry liqueur.

Stir the strawberry-sugar puree into the mascarpone with a whisk.

Line the bottom of a glass bowl, not too high, with biscuits. Using a pastry brush, spread half of the puree-liqueur mixture on top of the biscotti. Top with half of the mascarpone-strawberry cream and smooth it out. Then place the remaining biscotti on top and spread with the remaining liqueur mixture. Layer the remaining strawberry mascarpone cream on top and smooth.

Cover the glass bowl with cling film and chill the cream in the icebox for at least 3 hours.

Before serving, top the cream with the marinated strawberries.

Preparation Tip:

For a non-alcoholic version, simply replace the strawberry liqueur with strawberry juice or syrup.

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