preparation:
Mash the strawberries together with the lemon juice and powdered sugar.
Mix the mascarpone and the cottage cheese.
Begin filling a large enough bowl by layering, starting with a layer of sponge cake dipped in strawberry puree, followed by the mascarpone and cottage cheese mixture.
Continue layering until the ingredients are used up. Finally, cover everything with a layer of strawberry puree (we used strawberry powder). Leave in the fridge for at least 3 hours (preferably overnight) to chill thoroughly.
Note: you can also put the strawberry pieces between the layers.
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