Ingredients
-
80g butter
-
200gr of whipped cream
-
250 gr of mascarpone cheese
-
150g of icing sugar
-
The zest of a lemon
-
250 gr of strawberries
-
fresh mint
Preparation Method
- Crush the Olive Oil Cakes. Melt the butter and mix well with the crushed cakes. Place the mixture in the bottom of a baking tin and set aside.
- Beat the mascarpone with the icing sugar and the lemon zest until it forms a smooth paste.
- Add the whipped cream, mixing gently with a spatula.
- Place the filling on the base and decorate with the sliced strawberries.
- Leave in the fridge overnight and decorate with a few mint leaves.
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