Briefly dip the biscuits in milk and layer them alternately in a dish or dessert glasses.
Whisk the mascarpone with 500 ml of whipped cream until fluffy and creamy.
Chop the strawberries and carefully fold them into the cream.
Spread the strawberry-mascarpone cream on top of the biscuit layers and smooth it down.
Place in the freezer for at least 1 hour – this will make the cream nice and firm and refreshing.
Meanwhile, whip 150 ml of whipped cream with a little red food coloring until stiff and serve as a topping on the chilled dessert.
🎉 Tip:
You can also use raspberries, blueberries, or mango instead of strawberries – depending on the season and your taste!
This dessert not only looks pretty, but also tastes wonderfully fresh, creamy, and fruity—perfect for any occasion. Enjoy! 🍓
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