Strawberry mascarpone cream

Ingredients for 1 servings:

• 250 g mascarpone
• 250 g strawberries
• 200 ml whipped cream
• 1 pack of cream stiffener
• 50 g sugar
• 1 sachet of vanilla sugar, or more if needed, for the cream
• 3 tsp cream stiffener (San-apart)
• 1 bottle of vanilla extract
• 250 g sour cream

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

for cakes or as a cream (then possibly without San-apart)

Beat the mascarpone with the sugar and vanilla sugar with a mixer until creamy (approx. 2-3 minutes), then stir in the sour cream and vanilla extract (and San-apart if desired). Wash approximately 200g of strawberries, cut them into small pieces, and stir them into the mascarpone cream. Reserve the remaining strawberries for decoration. Whip the cream with the cream stiffener (and vanilla sugar, if desired) until stiff peaks form and fold it into the mascarpone cream. If the cream is being used as a dessert rather than as a cake cream, you can omit the San-apart. Note: I used the cream as a filling for a Yogurette cake. I also made a biscuit base and a Yogurette ganache. The cream is also delicious without a base or ganache.