Strawberries with whipped cream


  • 0.5 kg strawberries
  • 150 g sugar J
  • uice of 1 lemon
Hull the strawberries and process in a blender for 2–4 minutes. Season with lemon juice, strain through a fine sieve and keep the purée refrigerated.


  • 2 tbsp mascarpone
  • 150 g whipping cream
  • 2 tbsp sugar
  • 100 g vanilla sauce
Whip the cream and sugar until you get stiff peaks. Combine the vanilla sauce with the mascarpone and then add whipped cream.

Chocolate soil:

  • 50 g nougat
  • 60 g nut cream
  • 20 g condensed milk
  • 400 g chocolate
  • 1 tsp gingerbread seasoning
  • 50 g butter
  • 200 g cocoa
  • 0.5 pack of Digestive biscuits
Melt the chocolate with nut cream, butter and condensed milk. Crush the nougat and biscuits, combine and put in a freezer for 6 hours. Crush the mixture with cocoa and gingerbread seasoning in a food processor and keep in a refrigerator.

For serving:

  • Garden strawberries
  • Wild strawberries
  • Watermelon
  • Cream
  • Chocolate soil
  • Miniature herbs
Layer the cream as the bottom layer, then chocolate soil and hulled strawberries. Pour berry sauce on top and garnish with miniature herbs.