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Place aside to cool down completely, make sure the strawberries won´t get too soft!
Make a double espresso (or same amount of filter coffee) and cool it down in a little bowl as quick as possible, add 4 tblsp amaretto.
Mix the mascarpone with the yoghurt, vanilla sugar and 4 tblsp amaretto, add the whipped cream and carefully fold it in.
Break the biscuit into pieces long enough they fit in the glass (no crumbs, pieces, please). You can now dunk them in the espresso/amaretto-liquid quickly or pour a couple of drops of the flavoured espresso/filter coffee over the biscuits, depends on how strong you want the espresso/filter coffee to be in the final dessert.
Place the biscuits in the glass, then add the mascarpone-cream. Take the strawberries out of the marinade and let them drip off, place them on top of the mascarpone. Put some more biscuits on that, another layer of mascarpone and put the glasses in the fridge for at least 3-4 hours.
Dust with cocoa before serving.
the marinade will be left over. Do NOT pour it away! Make sure it´s cooled, cut some fresh strawberries and put them in a champagne glass. Add some of the marinade (depends on how much you like) and champagne. Enjoy!