Yoghurt (natural, no additives, can be replaced by a thick sour cream) — 150 g
Mascarpone — 125 g
Powdered sugar — 50 g
Serving temperature: Chilled meal
Type of treatment: Cooling
Squeeze the juice of an orange. Wash the strawberries. One third of the berries in a blender to whip, puree strain. Add the orange juice. Slice the remaining strawberries. Beat the egg yolks with sugar until white foam and add them whipped into a solid foam proteins. Mix the mascarpone cheese with yogurt, add the eggs and mix gently. Soak biscuits in the mixture of juice and puree, put it on the bottom of Teflon cookware lightly tamping. Top with a layer of yogurt cream and then strawberries, then the cream and garnish with strawberries. Cover with foil and place in a cool place for 6 hours.