Half of the strawberries put into a pot and pour with water. Add ca. 100 g sugar and boil everything to compote. Then pour the cherry brandy inside and mix everything. Put aside to chill. The rest of the strawberries cut into slices after defreezing. Whisked eggs with sugar stir with mascarpone. Soak the sponge biscuits in the strawberry mousse and place on the bottom of dessert bowls. Then place several layers of strawberries and mascarpone cream so that the mascarpone cream is on top. Garnish with sliced strawberries and mint.
500 g of mascarpone cheese
1 packages of oblong sponge cake biscuits
250 g sugar
250 ml water
1 small glass of cherry brandy