Beat the fat, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour and baking powder. Alternate briefly with the milk. Fold 50 g Amarettini into the dough.
Grease the hollows (12 pieces) of a rose muffin tin and dust with flour. Fill each well to 3/4 with dough. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let muffins cool down for about 1 hour. Wash strawberries and, except for a few for decoration, clean, chop smaller and puree. Mix cream cheese, 40 g sugar and puree. Fill into a piping bag with star-shaped spout. Cut muffins in half horizontally. Spray cream cheese cream onto the lower halves and cover with the upper halves.
Mix cream cheese, 40 g sugar and puree. Fill into a piping bag with star-shaped spout. Cut muffins in half horizontally. Spray cream cheese cream onto the lower halves and cover with the upper halves. Finely crumble 20 g Amarettini. Arrange the muffins with strawberries, biscuit crumbs and, if desired, marzipan florets and leaves