Impress your guests with this no-bake cheesecake glass. It's simple to make and a tasty treat that won't have you sweating over the oven.


Strawberry-rhubarb component:
170 g  rhubarb
170 g  strawberries
110 g   jam sugar
1 tbsp  lemon juice

mascarpone cream:
3 dl     cream
250 g  mascarpone cheese
1/2 dl  confectioners' sugar

In addition:
500 g  fresh strawberries
2 pts   Provena Gluten free oat-syrup snack biscuit


Peel and chop the rhubarb. Remove the tops from the strawberries and cut them in half.

Bring a pot of water to boil. Add rhubarb, jam sugar, and lemon juice. Cook with mild heat while mixing for about 8 minutes.

Add strawberries and continue cooking for a few minutes. Stir well, remove the foam and pour it into a clean jar. Let cool.

Whip the cream, powdered sugar, and mascarpone.

Slice strawberries.

Finely chop the biscuits in a blender or a food processor.

Place the chopped biscuits, mulberry, strawberry and mascarpone into layers.



No comments. Please feel free to be the first.

Leave a comment

All comments are held for moderation. Your comment will appear shortly.