Cream mass:
- 1 cream 30% (250 ml)
- 200 g mascarpone
- lemon jelly
Crush the biscuits and toss with melted butter. Line the bottom of a springform pan with the biscuit mixture. Blend the strawberries. Heat briefly, then add the strawberry jelly, which is contained in a glass of water. Set aside to slightly adjust.
Mix the cream with mascarpone and add lemon jelly dissolved in 3/4 of hot water.
Pour the batter alternately into the springform pan. Finally, arrange the strawberries.
