• 1 package gelatin
  • 300 grams strawberries (700 ml water)
  • 4 eggs
  • 100 grams sugar
  • 4 gelatin sheets
  • 1/2 lemon (juiced)
  • salt
  • 1 package mascarpone cheese
  • champagne biscuits
  • 1 teaspoon rooibos
  • 250 milliliters water
  • 1 teaspoon brandy (or rum)
  • cocoa (for dusting)


  1. For the cream, separate egg yolks from egg whites. Beat egg yolks with sugar to a soft, whitish cream.
  2. Soak gelatin sheets in a bowl of cold water for a few minutes.
  3. Whisk egg whites until stiff, adding a pinch of salt and 2 drops of lemon juice.
  4. Fold egg whites into the egg yolk cream and mix gently, without whisking.
  5. Drain gelatin sheets and heat in the microwave until dissolved.
  6. Let melted gelatin cool down slightly and drizzle on top of the cream.
  7. Refrigerate.
  8. For the rooibos, pour boiling water over rooibos tea and let steep for 5 minutes.
  9. Strain tea and add brandy.
  10. On the bottom of each glass serving dish, spread a layer of the cream.
  11. Dunk the ladyfingers in hot tea and arrange a layer on top of the cream.
  12. Add another layer of cream on top of the ladyfingers.
  13. Refrigerate until well-chilled.
  14. For the gelatin, heat water in a kettle and bring to a boil.
  15. Place strawberries in a food processor until pureed.
  16. Add gelatin and blend some more.
  17. Add hot water carefully and blend again to mix well.
  18. Refrigerate until well-chilled and then pour a layer on top of cream.
  19. Finish with a final layer of cream.
  20. To serve, sprinkle with cocoa powder.
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