Added by maddimouse | Sun 22 Mar 2009 @ 14:20
dessert for 6 portions (served in wine glasses á 200 ml in the picture)
200 g mascarpone
100 g yoghurt
4 tblsp amaretto
200 g whipped cream
40 g vanilla-sugar
2 tblsp brown sugar
200 ml white wine
2 teasp rosemary needles
200 g strawberries
2 double espressi or strong filter coffee
4 tblsp amaretto
12 italian biscuits (covered with sugar on one side)
Pour the sugar and white wine in a pot and bring to boil. Reduce the heat and add the rosemary needles. Leave for at least 5 minutes, remove the rosemary needles then take the pot of the stove and add the strawberries. Turn them from time to time, because the liquid won´t cover them fully.
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!