Ingrediants 

• Mint
• 250g Biscotti
• 500g Strawberries
• 50g Sugar
• 1 Lemon
• 10 Tablespoons of espresso 
• 50g Powdered Sugar
• 200g Yougurt 
• 500g Mascarpone
• 1 Vanilla Bean

Zubereitung

1. Put the biscotti in a freezer bag and roughly crush them with a heavy object (e.g. a saucepan). Divide half of the biscotti among 5 glasses of 200 ml each and add 2 tablespoons of espresso to each.
2. Finely puree half the strawberries with the lemon juice and 50 g sugar. Dice the remaining strawberries. Mix the yoghurt with vanilla bean, sifted powdered sugar and mascarpone into a cream.
3. Divide the mascarpone cream in half between the glasses. Mix the strawberry cubes and sauce and also layer in the glass. Repeat the process with the remaining ingredients, finally garnish with strawberries, cantuccini and a little mint.

Tip

Served in the double-walled Sorrento glasses, layered desserts look unbeatable.