John Myers
Ingredients for 1 servings:
- 150 g chocolate cookies
- 50 g ladyfingers
- 100 g butter, melted
- 250 g strawberries, in pieces
- Ladyfingers
- 250 g mascarpone
- 250 g quark
- 2 tbsp sugar
- 1 cup of cream
- 100 g ladyfingers, about
- 250 g strawberries
- 1 cup of cream, approx. 200 ml
- 1 pack of cream stiffener
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
delicious summer treat without baking, from a springform pan
For the base, put the biscuits and sponge cakes in a mixer and crumble finely, mix with the melted butter and press the mixture into the base of a greased springform pan. Leave to set in the fridge. For the cream, mix the mascarpone with the quark and sugar until smooth. Whip the cream until stiff and fold in. Spread about 4 tablespoons of the cream on the base. Arrange the strawberry pieces and some of the ladyfingers on the base. Cover with the remaining cream. As a garnish, arrange the remaining ladyfingers decoratively on the cake. Cut the remaining strawberries into pieces of any size and place on the cake. Then whip the cream with the cream stiffener until stiff, fill a piping bag with a perforated nozzle and decorate the cake generously with it. Well chilled, a real treat even on very hot days!
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