Best of Bella Italia

Strawberry tiramisu

1. Beat 1,150 g sugar and 5-6 tablespoons amaretto in a bowl until the sugar has dissolved a little. Stir in the mascarpone and whip the whipped cream with the mixer until stiff and fold in to the mascarpone cream. Add the grated chocolate and carefully stir in. Line a baking dish or, alternatively, small glasses with half of the ladyfingers or crumble them and distribute them into the glasses. Carefully pour approx. 150 ml of the strong, cold coffee onto the sponge cake. Then spread one layer over it with half of the mascarpone cream. Now wash 300 g strawberries and cut into small pieces. Distribute this as the next layer on the mass. Then the other half of the ladyfingers is spread out and the rest of the coffee is drizzled over it again. Finally, spread the last layer of mascarpone cream on top and place in the refrigerator for at least 2 hours. Before serving, pour the cocoa over it with a sieve.

Panna cotta

1. Heat 2,400 ml cream with the pulp of a vanilla pod and 50 g sugar slowly but strongly (do not bring to the boil!). Soak 3 sheets of gelatine in cold water for five minutes and then dissolve in the hot cream while stirring. When it is completely dissolved, immediately pour the mixture into bowls rinsed with cold water and leave to cool in the refrigerator for at least five hours (preferably overnight). Puree 300 g of washed strawberries and a pinch of sugar with the hand blender to make a sauce and pour this over the overturned panna cotta when serving.

Strawberry sorbet with yogurt and mint topping

1. Finely puree 3,500 g strawberries with 20 g powdered sugar, fill into containers and freeze immediately – overnight. Then puree 5 g of mint leaves with the juice of half a lemon and 20 g of powdered sugar to make a pesto. Mix with 4 tablespoons of mild natural yoghurt before serving and add to the sorbet as a topping.