Camilla#s Cup

Clean the strawberries, dry them and remove the stalk. Cut large fruits into quarters, the smaller ones into halves. Using a chaser or sharp kitchen knife, separate the peel from the orange – then squeeze the orange first.

Then caramelize two tablespoons of sugar in a saucepan, extinguish with the juice of one orange, orange zest and orange liqueur. Let the caramel melt and cook a little bit. Remove from the stove and leave to cool. Add the strawberries and leave to infuse for 20 minutes.

Make a cream with whipped cream, mascarpone, vanilla bean pulp and sugar. Finely crumble the cookies. Now pour some of the cream into a tall glass and sprinkle with cookie crumbs – spoon the strawberries on top, add a little cream and crumbs and decorate everything with a strawberry.

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