Ingredients
Cream mass
250 g of mascarpone cheese
500 ml whipping cream 30%
2 tablespoons of powdered sugar
2 tablespoons of gelatin + 60 ml of water
Cream mass with chocolate pieces
330 ml whipping cream 30%
1 bar of milk chocolate
1 tablespoon of powdered sugar
1 tablespoon of gelatin + 30 ml of water
Additionally
1 pack of oblong sponge cakes
approx. 800 g of strawberries
1 strawberry jelly
400 ml of hot water
Preparation
Line a baking tin (24×24 cm) with baking paper and place a layer of biscuits.
Cream mass
Dissolve 2 tablespoons of gelatin in 60 ml of hot water. Set aside to cool.
Whip the cooled heavy cream and mascarpone cheese with powdered sugar until stiff. At the end of whipping, pour the cooled but still liquid gelatin.
Spread 1/2 of the mixture onto the biscuits. Cut the strawberries into halves and place on top of the mixture. Cover them with the remaining mass. Place another layer of biscuits on top of the mixture.
Cream mass with chocolate pieces
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