Cookie-strawberry-semolina layered dessert

Ingredients for 10 servings:

• 20 oat biscuits (Hobbits biscuits, coarse) corresponds to approx. 1 pack, alternatively 250 g wholemeal biscuits
• 125 g butter
• 500 ml milk
• 50 g soft wheat semolina
• 1 tbsp, heaped sugar
• 1 pinch of salt
• 1 egg(s), size M
• 15 g butter
• 600 g strawberries, fresh
• 2 tbsp, heaped sugar
• 100 g strawberry fruit spread, without pieces
• 200 ml cream
• 1 pack of cream stiffener
• 125 g quark (40%)
• 125 g mascarpone
• 3 tsp, heaped sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

the bomb dessert for strawberry season

Crush the hobbits in a freezer bag using a meat tenderizer and mix with 125g of melted butter. The mixture is now ready for the first layer and the decoration. Divide 3/4 of this mixture evenly among 10 dessert glasses, set the other quarter aside. Bring the milk to a boil in a saucepan, remove the pan from the heat, and then stir in the semolina with a whisk. Let the mixture sit until the semolina has swollen. Separate the egg, then stir in the egg yolk, 1 heaped tablespoon of sugar, and 15g of butter. Beat the egg whites until stiff and fold in. Now divide the mixture between the dessert glasses as a second layer. For the third layer, wash the strawberries and cut them into small cubes (approx. 0.5 cm x 0.5 cm x 0.5 cm), then mix with approx. 2 tablespoons of sugar and let it sit in the refrigerator for 1-2 hours. Drain the juice and mix the strawberries with the strawberry jam. And off they go into the glasses. Now combine 200 ml of cream with one sachet of cream stiffener and whip until stiff. Then mix with 125 g quark, 125 g mascarpone, and 3 heaped teaspoons of sugar. Divide among the glasses. Finally, sprinkle the remaining cookie crumbs over the desserts as a decoration. It’s best to let the dessert sit in the refrigerator for a few hours…