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.
170 g rhubarb
170 g strawberries
110 g jam sugar
1 tbsp lemon juice
3 dl cream
250 g mascarpone cheese
1/2 dl confectioners' sugar
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.
Finely chop the biscuits in a blender or a food processor.
Place the chopped biscuits, mulberry, strawberry and mascarpone into layers.
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