Strawberry-Mascarpone Tart in a Glass

Ingredients for 16 servings:

• 190 g flour
• 100 g cornstarch
• 10 g baking powder
• 6 eggs, size M
• 1 pinch of salt
• 225 g sugar
• 1 packet of vanilla sugar
• 3 tbsp water, hot
• 190 g flour
• 100 g cornstarch
• 10 g baking powder
• 6 eggs, size M
• 1 pinch of salt
• 225 g sugar
• 1 packet of vanilla sugar
• 3 tbsp water, hot
• 50 g baking cocoa
• 2 packs of vanilla pudding powder for cooking
• 1 liter of milk
• 80 g sugar
• 650 g mascarpone
• 2 sheets of gelatin
• 8 drops of bitter almond flavor
• 1 kg strawberries, fresh
• 150 ml water
• 150 g sugar
• 30 g cornstarch
• Water for the starch
• 2 sheets of gelatin
• 200 g amaretti biscuits

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

for 16 dessert or preserving jars with approx. 280 ml capacity, inner diameter approx. 6.5 cm, height approx. 8 cm

For 16 dessert or preserving jars with a capacity of approx. 280 ml, inner diameter approx. 6.5 cm, height approx. 8 cm. For the sponge cake: Mix the flour with the cornstarch and the baking powder and sift. Separate the eggs and beat the egg whites with a pinch of salt for about 30 seconds until frothy, then slowly add 3/4 of the sugar and beat everything for 5 – 6 minutes until stiff peaks form. Then beat the egg yolks with the vanilla sugar, hot water and the remaining sugar for about 5 minutes until light and creamy, until the mixture is voluminous, creamy and light yellow. Fold the egg yolk mixture into the egg whites. First add a large tablespoon of the egg whites to the egg yolk mixture and stir gently to loosen it. Then fold this mixture completely, slowly and carefully into the egg whites. Carefully fold in the sifted flour mixture in 2 – 3 portions. Line a baking sheet with baking paper and place a rectangular baking frame measuring approximately 30 x 40 cm on top. Do not grease the edges. Pour in the batter and bake on the middle rack of a preheated oven at 175°C (165°C fan-assisted) for about 15-20 minutes. Use a wooden skewer to test whether the base is cooked through; if no batter sticks to the skewer, it is done. Prepare the dark sponge cake in the same way, except for the cocoa powder. Cut or punch out 16 round discs from each of the cooled bases, each with a diameter of approximately 6.5 cm (depending on the inside diameter of the glass). If the sponge cake has risen too much, trim the discs to a height of approximately 1.5 cm. For the mascarpone cream: Cook the vanilla pudding with the milk and sugar according to the package instructions. Briefly soak the gelatine in water, squeeze out the excess water, and stir it into the still-hot pudding. Allow to cool. Stir the mascarpone into the cooled pudding and add about 10-12 drops of bitter almond flavoring, if desired. Place the mixture in the refrigerator to cool. For the strawberry mousse: Wash the strawberries, remove the green parts, and cut the berries into pieces about 5 mm in size. Set aside 250 g of the total mixture. Place the remaining 750 g in a saucepan, add the water and sugar, and bring to a brief boil. Purée the mixture with a hand blender. Mix the cornstarch with a little water and add to the strawberries. Briefly soak the leaf gelatine in water and add it too. Bring to a brief boil, then remove from the heat and allow to cool. To serve: Place the light-colored sponge cake slices in the bottom of the glasses, arrange the sliced ​​strawberries on top, and fill the glasses with the strawberry mousse to a height of about 2 cm. Place the dark sponge cake base on top and top with about 2 cm of the mascarpone cream. Transfer the amaretti biscuits to a freezer bag and roughly crumble by hand. If possible, sprinkle the amaretti biscuits onto the mascarpone cream just before serving, otherwise they will soften.