- Cut the strawberries into thin slices or halve them, depending on their size. Marinate with a few drops of liqueur.
- Beat the egg yolks with half the caster sugar until foamy. Add the mascarpone and mix briefly. Beat the remaining sugar and vanilla sugar with the egg whites until stiff peaks form.
- Fold the beaten egg whites into the mascarpone mixture and mix well. Dip the biscuits briefly in the liqueur.
- Place the biscuits, cream and strawberries in a dish or individual glasses in alternate layers. Finally sprinkle with cocoa. Best left to infuse overnight.
Instead of raspberry liqueur, all other berry liqueur and brandies (crème de cassis, raspberry brandy, etc) are suitable. As a non-alcoholic option, use fruit juice for marinating and dipping the biscuits (strawberry juice, raspberry cordial, etc).
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