Strawberry Mascarpone Cake
recipe

A delicious summer dessert combining juicy strawberries and soft mascarpone cream. Perfect for midsummer celebrations!
Preparation Time: 30 min + chilling
Serving Size: 8-10 servings

Ingredients:

- 200 g digestive biscuits
- 100 g butter
- 500 g mascarpone cheese
- 2 dl heavy cream
- 1 dl sugar
- 1 tsp vanilla sugar
- 400 g fresh strawberries
- 2 tbsp lemon juice
- Fresh mint leaves for garnish (optional)

Instructions:

1. Crush the digestive biscuits finely and mix with melted butter.
2. Press the biscuit mixture firmly into the bottom of a springform pan (about 23 cm in diameter) and place in the refrigerator to chill for about 15 minutes.
3. In a bowl, whip together mascarpone cheese, heavy cream, sugar, and vanilla sugar until fluffy.
4. Rinse the strawberries and slice them in half. Toss the strawberries with lemon juice.
5. Spread the mascarpone mixture over the biscuit base and top with the strawberries.
6. Allow the cake to chill in the refrigerator for at least 2 hours before serving.
7. If desired, garnish with fresh mint leaves before serving.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 5 g
Carbohydrates: 30 g
Fat: 25 g
Sugars: 15 g

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