INGREDIENTS
(1) For a 22cm Mould
- 270g Forno Bonomi Amaretti
- 130g of Butter
(2) For The Filling
- 250g of Cold Mascarpone
- 125ml of very Cold Cream
- 50g Icing Sugar + 1 Tablespoon
- 1/2 Teaspoon of Vanilla Extract
- 250g of Strawberries
- 1/2 Lemon Juice
- 1 Tablespoon of Strawberry Jam
- Edible Flowers to Decorate
INSTRUCTIONS
- Begin to prepare the base: Blend the Forno Bonomi Amaretti in a blender to obtain a fine powder texture. Melt the butter over low heat in a small saucepan until it is completely dissolved.
- Pour the Amaretti powder into a bowl, and add the melted butter, and stir very carefully. Pour the mixture into a hinged tart mould with a removable bottom, distribute the mixture on the bottom and edges, compacting it with a spoon to create a uniform layer.
- Refrigerate and in the meantime prepare the filling: with the help of an electric mixer, whip together the mascarpone, vanilla, and very cold cream. When the cream begins to become firm, continue to whip adding a little at a time the 50g of icing sugar. Pour the frosting over the Amaretti tart and level the surface.
Refrigerate for at least 5 hours. - Cut the strawberries into pieces, sprinkle with lemon juice and spoonful of icing sugar and then, stir carefully. Fill the mascarpone tart with the strawberries and brush them with a little jam, to add a shiny final touch.
- Decorate with edible flowers and serve.
