DECONSTRUCTED CHEESECAKE

Deconstructed cheesecake is a super-easy and delicious dessert. This irresistible dish is elegant and perfect for spring or early summer, when fresh strawberries are in season.

To make the deconstructed strawberry cheesecake, first cut the strawberries in half. Sprinkle with 50 g sugar and leave to macerate in the fridge for 30 minutes. Meanwhile, beat the mascarpone and soured cream with an electric whisk to soften. Whip the fresh cream with the remaining sugar to firm peaks and use a silicon spatula to carefully fold it into the mascarpone mixture. Take care not to knock the air out of the cream. Set aside in the fridge. Put the biscuits into a plastic bag and crush coarsely using a meat tenderiser or rolling pin. Melt the Virgilio butter in a double saucepan or microwave. Place the biscuit crumbs in a bowl and add the butter; work quickly with your hands to combine the two.

Now you can assemble your deconstructed strawberry cheesecake: place a generous spoonful of the biscuit mix in the base of a glass, flattening it with the back of a spoon. Cover the biscuit with the cream and mascarpone mixture, and add some strawberries, drained of their liquid. Repeat the layers until reaching the top of the glass; finish with a few pieces of strawberry, a spoonful of the strawberry juice and some biscuit crumbs.

Buon appetito!