A beautiful desert recipe from Stefano de Pieri!
Preheat oven to 200 degrees C.
Using a regular sheet of puff pastry and sprinkle a generous amount of sugar over the top of it.
Cover the puff pastry with backing paper and a heavy weight and place it into the oven for around 15 minutes. The weight will prevent the pastry from puffing up and will create a wonderful wafer.
Beat 3 eggs in a large mixing bowl until they reach a creamy consistency. Add 15 gr. of sugar and keep stirring until fully dissolve.
Gradually whisking 400 gr of mascarpone.
Cut the strawberries and place them in a small bowl and cover with a liqueur.
Serve into a glass, using the strawberries to create layers with the mascarpone cream, with small pieces of backed puff pastry on top.
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