Strawberry layer cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak 6 sheets of gelatine in cold water. Mix prosecco, syrup and liqueur. Wash, clean and halve 250 g strawberries. Squeeze the gelatine and dissolve. Gradually stir in the prosecco mixture. Line a crate mould (1.5 litre capacity, 25 cm long) with cling film. Spread half of the strawberries on the bottom of the mould.

2. 2

   Pour half of the prosecco mixture on top. Chill until the liquid gels. For the cream, soak 6 sheets of gelatine in cold water. Mix mascarpone, yoghurt, 100 g sugar, lime juice and zest. Dissolve the gelatine and mix with some cream. Then stir this mixture into the remaining cream. Put half of the cream on the jelly, smooth it down. Chill until the cream is firm. Spread the remaining prepared strawberries on the cream, carefully pour the Prosecco mixture over it. Refrigerate and let it set. If the remaining mascarpone cream gets too firm in the meantime, stir it carefully over a hot water bath until creamy again. Carefully pour the cream onto the jelly and spread. Chill for at least 2 hours. The dessert can also be prepared the day before.

3. 3

   Chill until the cream is firm. Spread the remaining prepared strawberries on the cream, carefully pour the Prosecco mixture over it. Refrigerate and let it set. If the remaining mascarpone cream gets too firm in the meantime, stir it carefully over a hot water bath until creamy again. Carefully pour the cream onto the jelly and spread. Chill for at least 2 hours. The dessert can also be prepared the day before. Wash, clean and halve 400 g strawberries. Set half aside. Puree the rest with 60 g sugar. Turn out the layered cream from the mould, remove the foil. Cut the cream into slices. Serve with strawberry sauce and strawberries. Decorate with lemon balm and lime slices

4. 4

   Wash, clean and halve 400 g strawberries. Set half aside. Puree the rest with 60 g sugar. Turn out the layered cream from the mould, remove the foil. Cut the cream into slices. Serve with strawberry sauce and strawberries. Decorate with lemon balm and lime slices

5. 5

   With 8 people:

Nutrition Facts

KCAL
480 kcal

CARBS
40 g

FATS
28 g

PROTEINS
7 g