#cakes no baked
Ingredients: strawberries, gelatine, ladies' fingers cookies (savoyardi), powdered sugar, lemon juice, cream, 30% fat, fresh mint leaves for decoration
Cooking method:
Soak the gelatin in cold water according to the instructions on the package. Line a 20 cm cake pan with foil and line the sides of the cookies.
Wash and chop the strawberries. Whisk 200 g of strawberries with 2 tablespoons of powdered sugar and lemon juice in a blender until smooth.
Strain the strawberry puree through cheesecloth. Place in a saucepan and heat over low heat with gelatin. Stir and heat until the gelatin is completely dissolved. Cool to room temperature.
Whisk the cream until peaks. Add the remaining caster sugar gradually. Continue whisking.
Add 1-2 tablespoons of cream to the strawberry puree, stir and then mix both mixtures until smooth. Pour this mass into a cooked dish, tossing in fresh strawberries periodically.
Press the biscuits along the sides of the mold to form a pyramid. Cover with foil and refrigerate for a couple of hours.
Remove the foil before serving. Garnish with fresh strawberries and mint leaves.