Ingredients
450g mascarpone
230g cottage cheese
3 tablespoons powdered sugar
200g cream
1 kg of strawberries
200g lady finger biscuits
1 bar of white chocolate
a few mint leaves
Preparation
Mix the mascarpone and fromage blanc with the powdered sugar.
Whip the cream and fold it into the mascarpone fromage blanc cream.
Purée about half of the strawberries.
Dice the rest of the strawberries.
Place half of the spoon cookies in the mold (small soufflé mold 24 x 18 cm). Cover with 3-4 tablespoons of strawberry purée.
Scatter a few strawberries on top.
Cover with a layer of cream and smooth.
Place the second layer of ladyfingers on top and cover again with strawberry puree.
Spread a few pieces of strawberries again on top and finish with a layer of cream.
Spread the rest of the strawberry pieces over the cream and drizzle with the rest of the strawberry purée.
If necessary, grate white chocolate over the dessert to decorate it and add a little mint.
Chill for at least 2 hours.
Serve as fresh.
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