Mascarpone-strawberry bag

Name: Mascarpone-strawberry bag
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 75 g dark chocolate; 100 ml Milk; 75 g Macadamia nuts; 1 TABLESPOON Sugar; 100 g Sugar; 250 g Strawberries; 1 Vanilla pod; 250 g Mascarpone; 500 g Low-fat curd; 7-10 Tbsp juice of 1/2 lemon; 6 Ice cream wafer bags (approx. 30 g each); baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

75 g dark chocolate
100 ml Milk
75 g Macadamia nuts
1 TABLESPOON Sugar
100 g Sugar
250 g Strawberries
1 Vanilla pod
250 g Mascarpone
500 g Low-fat curd
7-10 Tbsp juice of 1/2 lemon
6 Ice cream wafer bags (approx. 30 g each)
baking paper

Directions

1
Finely chop the chocolate. Heat the milk in a small pot. Remove from heat and melt the chocolate in it while stirring. Pour chocolate sauce into a sauce boat and put aside.
2
Roughly chop the nuts. Bring 1 tablespoon of sugar to the boil with 2 tablespoons of water. Add nuts and let them caramelize until golden brown. Spread the nuts on a piece of baking paper and let them cool down.
3
In the meantime, wash, drain and clean the strawberries. Dice the strawberries. For the cream, cut the vanilla pod in half lengthwise and scrape out the pulp. Whip mascarpone, quark, lemon juice, vanilla pulp and 100 g sugar with the whisk of the hand mixer for about 2 minutes until creamy.
4
Break nut caramel into pieces. Fill the cream alternately with strawberry cubes in 6 ice cream wafer bags. Sprinkle with caramelised nuts and drizzle with chocolate sauce.