American Strawberry Marshmallow Cracker No-Bake Cake

Ingredients for 1 servings:

• 14 g gelatin powder
• 125 ml water
• 500 g strawberries, washed, drained and cleaned
• 38 Crackers (butter), such as Ritz
• 1 tbsp sugar
• 250 ml whipped cream
• 450 g cream (marshmallow)

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

Strawberry Marshmallow and Cracker Cake

For a 22cm springform pan. Pour the cold water into a saucepan and sprinkle in the gelatin. Let it stand for 5 minutes to soften the gelatin. Place the pan on the stove and melt the gelatin over medium heat. Remove the pan from the heat. Set aside 8 strawberries and 8 crackers for garnish. Cut the remaining strawberries into pieces. Puree three-quarters of them in a blender, gradually adding the sugar. Add the gelatin. Strain the berry purée through a fine-mesh sieve to remove the seeds. Set aside the remaining strawberry pieces. Beat the whipped cream with a hand mixer until stiff peaks form and fold in the strawberry purée. Then beat in the marshmallow creme, initially at low speed and then at medium speed. The mixture will be thin; it will thicken in the refrigerator. Lightly grease the springform pan. Spread a layer of crackers on the bottom, covering the entire base. Spread one-third of the marshmallow mixture onto the crackers, then add more crackers. Then add half of the reserved strawberry pieces, then more marshmallow mixture. Follow with more crackers, then the second half of the strawberry pieces. Finally, spread the remaining marshmallow mixture on top and place the 8 crackers on the outer edges of the cake to form a ring for garnish. Refrigerate the cake for 8 hours, preferably overnight. Just before serving, cut the 8 strawberries in half and place them on the 8 crackers. Cut the cake with a warm, sharp, and thin knife.