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Wash the strawberries, clean them, cut them and blend with a mixer.
Pour the strawberry concentrate into a large pot along with the other ingredients and bring to a boil.
Cook for 2 minutes, stirring constantly, remove the lemon peel and cinnamon stick, then pour the mixture into previously sterilized containers while still hot. Close the lid and let cool.
Wash and dry the strawberries. Dice half the strawberries and put them in a bowl with lemon juice, 60 g of icing sugar and 4 tablespoons of orange liqueur then shred with a hand blender. Slice the remaining strawberries and set them aside. Mix the mascarpone cheese, yogurt, the rest of the icing sugar and the rest of the orange liqueur in a blender till foamy. Whip the cream and combine it with the mix.
Crumble one third of the biscuits in a glass bowl and alternate layers of mashed strawberries, mascarpone cream and sliced strawberries.
Keep the tiramisu in the fridge for at least an hour and then garnish with remaining sliced strawberries.
Cook the strawberries juice for about 15 minutes together with the sugar and the lemon juice and mix till frothy. Pour the hot syrup into sterilized bottles. Close immediately and place them in a cool and dark place.
Wash the strawberries, then dry and cut them into slices. Prepare the orange threads (carefully removing the white skin as it is bitter). Fill a large glass bowl with fruit, add the icing sugar and pour the orange juice. Keep covered for about an hour (preferably with plastic wrap) in the refrigerator. Then stir once and add the white wine and champagne.
Tip: you can further refine this drink by adding four teaspoons of orange liqueur.
A spicy sauce for a summer snack party.
Wash the strawberries without removing the stems. Beat the orange and lemon syrups until foamy. Add the mayonnaise and season with cayenne pepper. Put sauce in the fridge. When cold, pour it into a nice bowl and serve with strawberries. Each guest will dip the strawberries to their liking.