Strawberry Mascarpone Cream with Biscotti

For the strawberry mascarpone cream with biscuits, first wash the strawberries, dry them well and remove the green.

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

Mix the remaining strawberries with powdered sugar and puree finely. Remove 2 tablespoons of puree and mix with the remaining strawberry liqueur. Stir the remaining puree into the mascarpone.

Layer the biscuits on the bottom of a shallow bowl or baking dish. Using a pastry brush, spread enough of the puree-liqueur mixture on top. Pour half of the mascarpone-strawberry cream on top and smooth.

Spread the remaining biscuits evenly on top and spread with the remaining liqueur mixture. Spread the rest of the mascarpone-strawberry cream on top and smooth. Chill in the refrigerator for 2-3 hours.

Before serving, arrange the marinated strawberries with the strawberry-mascarpone cream with biscotti and serve.

Preparation Tip:

If children are eating along, strawberry juice can be used instead of liqueur for the strawberry mascarpone cream with biscuits.

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