For the crust
20 tablespoons of all-purpose flour
100 g of toasted and ground almonds
For the filling
400 g of cream cheese
juice from 1 Sicilian lime
zest of 1 Sicilian lime
1 tablespoon of orange liqueur
1 cup of milk
For the sauce
4 cups of strawberries cut into 4 pieces
1 cup of sugar
peel of 1 orange
1 piece of cinnamon stick
star anise
For the crust
20 tablespoons of all-purpose flour
100 g of toasted and ground almonds
For the filling
400 g of cream cheese
juice from 1 Sicilian lime
zest of 1 Sicilian lime
1 tablespoon of orange liqueur
1 cup of milk
For the sauce
4 cups of strawberries cut into 4 pieces
1 cup of sugar
peel of 1 orange
1 piece of cinnamon stick
star anise
Step 1
Crush the cookies, place them in a blender and blend until forming a crust
Add the almonds and blend slightly (pulse button)
Place 1 tablespoon of that crust into small cups (like an apéritif, pinga)
Step 2
Combine all filling ingredients in a blender and blend until obtaining a smooth cream
Distribute the cream on top of the crust in the cups and refrigerate for approximately 40 minutes
Step 3
In a saucepan, combine the sauce ingredients and bring to a boil over high heat
Boil until the sauce is bright and then turn off the heat
Let it cool down
Pour the sauce into the cup and refrigerate until serving (no more than an hour).
