John Myers
Ingredients for 4 servings:
- 150 g flour
- ½ tsp baking powder
- 50 g sugar
- 2 small eggs
- 50 g hazelnuts
- 250 g strawberries
- 1 pack of white gelatine for cold mixing
- 50 g powdered sugar
- 250 g mascarpone
- ½ lemon(s)
- 1 sprig(s) peppermint, fresh for decoration
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
is designed for a small springform pan
For the pastry, mix the flour with the baking powder and sift it into a mixing bowl, then add the remaining ingredients and mix for 2 minutes until smooth. Pour into the springform pan and bake at 180°C for approx. 25 minutes. Allow to cool on a rack. For the cream, mix the gelatine with the juice of 1/2 lemon. Chop the strawberries (except for 1 for decoration). Mix the mascarpone with the powdered sugar and, if desired, the lemon zest. Whisk 2 tablespoons of the mixture into the gelatine. Then add the rest of the cream. To avoid lumps, fold in the mixture slowly and gradually. Finally, add the sliced strawberries. Return the pastry to the springform pan, spread the mascarpone mixture evenly on top and refrigerate for at least 2 hours.
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