Guerra

Ingredients

Mascarpone

500g

Savoiardi biscuits

128g (16 pcs.)

Milk

240g

Strawberries coulis

120g

Strawberries (3no. per glass)

240g

Decoration:

mint leafs

1. Lightly plunge savoiardi biscuits into milk and place them at the bottom of the jar. Add a layer of Mascarpone Cream
2. Cut the strawberries along the height. Place the strawberries upside down against the glass
3. Add an extra layer of plunged savoiardi biscuits in the middle of the strawberries circle
4. Fill the rest of the jar using Mascarpone cream leaving 2cm from the top of the jar
5. Complete with a layer of strawberries coulis and a little mint leaf

TIPS
Strawberries coulis: blend the strawberries and add 15% of of lemon juice (filter in case you want to remove the strawberries seeds).

DISCOVER CREMA MASCARPONE 7CHEF