Grilled cake with mascarpone and strawberries

• 1 buttercake
• 250g mascarpone
• 100ml Amaretto liqueur
• 1 orange
• bowl of strawberries
• 3 tbsp dark sugar
• black pepper
• Balsamic syrup
• fresh basil

Spatula

Prepare the Plancha to make sure it is clean and without baking oil.

Cut half the strawberries into 4 pieces and let them marinate in the Amaretto liqueur together with the dark sugar. Feel free to let this marinate for 4 hours. Cut the other half of the strawberries into fine slices.

Mix the mascarpone with 3 tbsp Amaretto liqueur, a little orange juice, some orange zest and a turn of the pepper mill.

Place the marinated strawberries (without the marinade) on the hot plancha plate and cook into a coulis. NOTE: this happens quickly due to the sugars.

We take the butter cake and cut 1.5 cm slices from it. We will grill these briefly on the hot plancha plate without baking oil. NOTE: this happens quickly due to the sugars.

We serve the dessert as follows: a slice of grilled cake, topped with the mascarpone mix, a few slices of fresh strawberries with some of the coulis on top. We finish with some fresh basil leaves and the balsamic syrup.

Add a small shot of amaretto next to a nice cup of coffee to make this dessert complete.