Strawberry shortcake shooters


°500 g of fresh strawberries.
°250 g of raspberries in syrup.
°1/2 cup cane sugar.butter biscuits
°.30 g of mascarpone.
°1/4 c. vanilla powder.
°50 ml liquid cream


1. Rinse and hull the strawberries; wipe on absorbent paper. Roll the strawberries lightly in the sugar.
2.In a non-stick skillet, cook the strawberries for 2 minutes, until hot and the sugar has melted. Remove strawberries and let stand.
3.Add the raspberry syrup to the skillet. Let cook for 2 minutes.
4.In a bowl, combine the strawberries, syrup and raspberries.
5.In a large bowl, whisk the mascarpone, vanilla and liquid cream.
6. On a large plate, arrange the biscuits, the fruit and finish with the mascarpone cream.