Mascarpone Cream with Strawberries and Pistachios
Toast almonds in a dry pan. Crumble amaretto cookies. Sprinkle almonds and cookie crumbs in a shallow baking pan and drizzle with orange liqueur.
Mix mascarpone with vanilla and orange zest. Whip the cream until stiff and fold into mascarpone. Spoon mixture over cookie crumbs and smooth top. Chill.
Rinse and hull strawberries. Puree 200 grams (approximately 7 ounces) strawberries with powdered sugar and lemon juice. Cut remaining strawberries into small pieces. Halve pistachios. Top mascarpone cream with strawberries and strawberry sauce and sprinkle with pistachios.