- 700 gr. strawberries
- 500 gr. mascarpone
- 1 dl. milk
- 2 egg whites
- 3 tablespoons Limmi lemon juice
- 100 gr. sugar
- mint leaves to garnish
Clean, wash and gently dry the strawberries. Puree 1/3 of them with lemon juice in a blender and set aside to rest. Cut the remaining strawberries and mix them with lemon juice. Combine the mascarpone with half of the sugar and the milk using an electric beater. Whip the egg whites with the remaining sugar till firm. Fold the egg whites into the mascarpone cream gently, to avoid deflating them.
Take out 6-8 small glasses and distribute some of the previously made strawberry and lemon sauce among them. Top with a layer of mascarpone cream followed by a layer of sliced strawberries, building layer after layer until the glasses are full. Garnish with a small strawberry and one mint leaf. Refrigerate for a couple of hours before serving.