Mascarpone Pie with Strawberries

Soak the gelatine in cold water. Rinse and clean the strawberries. Cut 600 g of them into pieces, put the remaining fruit aside for decoration. Beat the egg yolks with the vanilla sugar, lemon zest, powdered sugar and juice of one lemon with the whisks of a mixer until thick. 3. Stir the mascarpone into the egg cream. Allow the gelatine to melt at a low temperature and stir it in. 4.

Gently fold the strawberry pieces into the cream. Rinse a loaf pan (1, 5 1 capacity) cooled, pour the amount into it smooth and put to cool for about 120 minutes.

Crush the thawed raspberries with the sugar and pass through a sieve.

Loosen the cream from the edge of the mold with a sharp knife and put the mold in hot water for a short time. Turn the pâté out onto a plate. Dust the dessert plates with powdered sugar.

Cut the pâté into slices and arrange on the plates with the raspberry sauce and the remaining strawberries.

As a menu suggestion: Entrée: antipasti platter Main course: Cucumber moussaka Dessert: Mascarpone pie with strawberries Per piece

30 min.

Cooling time 2 hours

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