- 400g of strawberry (cleaned and chopped in cubs)
- 500g of fresh milk cream
- 10 spoons (soup) of sugar
- 1 lemon-taiti
- 5 egg yolks
- 500g of Champagne Biscuit Germani
- Wash the strawberries. Add 2 spoons of sugar and lemon juice. Reserve.
- Beat the egg yolks with the sugar, until the cream has a white foam.
- Dip the biscuits into strawberry caramel and make a layer of biscuits, a cream and a strawberry. To finish, make the top layer with cream and strawberry.