So, my first recipe is this no-bake strawberry-mascarpone cake. Here in Europe the end of the summer is near, which means an abundance of lovely summer fruit, strawberries, peaches, raspberries. Of course it's also possible to use frozen fruit.
375 fresh strawberries (or frozen)
400 gram Greek or Turkish yoghurt
250 gram mascarpone
plm 12 Bastogne biscuits (or other biscuits if not available. Bastogne biscuits are made with rock candy and are quite famous in Holland)
200 gram light muscavado sugar
juice and zest of 1 lemon
8 strong gelatine leafs
50 gram butter
10 grams vanilla sugar
Put the butter in the TM-bowl, 2 minutes 60 degrees, speed 1 to melt it. Then add the biscuits, 10 seconds speed 8. Take a springform pan with baking paper on the bottom, spray the inside of the pan with baking spray. Divide the biscuit/butter mass evenly over the bottom of the springform pan. Put it in the refrigerator so the bottom of the cake can set.
Put 6 gelatine leafs in cold water to soften them up a bit.
Clean the TM-bowl. Add the fresh strawberries, 50 grams light muscavado sugar and the vanilla sugar. Cook the strawberries for 10 minutes on 100 degrees, speed 1. Put the strawberry mixture through a fine sieve to remove the 'pips'. You can help it along with a spoon. Let the mixture cool down a bit.
Put the lemon juice in the bowl and heat it, 3 minutes 80 degrees, speed 1. Add the gelatine leafs. Once the gelatine is dissolved, add the yoghurt, the mascarpone, 1/3 of the strawberrycoulis, the lemon zest and 150 gram muscavado sugar. 10 seconds speed 4. Divide this mixture over the bottom of the cake. Put the cake back in the refrigerator so the mixture can set (1 hour).
Put 2 gelatine leafs in cold water to soften them up.
Warm 3 spoonfuls of strawberry coulis in a small pan (or in the Thermomix). Add the gelatine leafs. Once the gelatine is dissolved, add the mixture to the rest of the strawberry coulis and mix it. Pour the strawberry coulis over the yoghurt/mascarpone mixture and make sure it is evenly divided. Put the cake back in the refrigerator so the coulis can set (1 or 2 hours).
That's it! Enjoy!