Strawberry Millefeuille

Ingredients

200 g mascarpone, 2 egg yokes, 50 g sugar, 50 g advocate, 100 g strawberries,
3 kletskop biscuits (available in Belgian stores) or another crispy biscuit

Preparation

• Beat the yokes and the sugar, then mix in the mascarpone and advocate. Let it set in the refrigerator. Build the millefeuille alternating layers of kletskop with the mascarpone crème and thin slices of strawberry (see photo)
• Decorate with curls of white chocolate and sprinkle with icing suger.
• Finish with a few hole strawberries.

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