Cantuccini tiramisu with strawberry puree

Ingredients for 6 servings:

• 70 g cantuccini, roughly chopped
• ½ pack of vanilla pudding powder
• 3 tbsp sugar
• 125 ml milk
• 125 ml whipped cream
• 4 tbsp eggnog
• 125 g mascarpone
• 150 g natural yogurt
• 30 g powdered sugar
• 1 pack of cream stiffener
• 400 g strawberries, pureed
• 2 tbsp sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Divide half of the crushed biscotti among six dessert glasses. Cook the pudding mix with sugar, milk, and whipped cream according to the package instructions until a pudding forms. Remove from the heat and stir in the egg liqueur. Divide the pudding evenly among the glasses. Top with the remaining biscotti. Mix the mascarpone and yogurt, then stir in the powdered sugar and cream stabilizer. Divide the cream between the glasses and chill for about 1 hour. Wash the strawberries and puree them with the sugar. Divide the strawberry puree between the glasses before serving.