sponge cakes with a strawberry flavour
500g mascarpone cheese
450ml of natural yoghurt
3 lemon jelly to dissolve in water
1kg of strawberries
1 strawberry jelly to be dissolved in water
Wash half a kilogram of strawberries, clean and cut into half.
When the lemon jelly is cool, put mascarpone cheese and yoghurt into a high dish. Blend to a homogeneous mass. At the end slowly pour lemon jelly and mix thoroughly.
Divide the cheese mass into two parts. Pour one part of the biscuits and pinch the halves of the strawberries.
Pour in the second part of the mass on the strawberries pressed in and align it on top. Put the cheesecake so prepared in the fridge for 1 hour.
In the meantime, when the cheesecake is cooled in 400ml of boiling water, dissolve the strawberry jelly and let it cool down. Wash the remaining strawberries and clean and then cut into slices.
When the cheesecake is cooled down and freezes, remove from the fridge and decorate on top with strawberries and pour over the already cold jelly. Put it in the fridge, preferably overnight.