Immerse cantuccini in a mixture of coffee and fresh milk, trying to dip only half the cantuccini because the other half is syrup from the cream. If you dip the whole biscotti there is a danger of scraping and losing your hardness the cake.

The cream is prepared in the following simple way. In 400 g of sour cream add a few spoons of crystal sugar. Spoon with a spoon, otherwise if you use a mixer, the cream will become rare. In another bowl, smash 400 g of confectionary cream until the mixture becomes fluffy and dense.

Add to the confectionary cream and sour cream and stir with a spoon. Then leave the cream in the refrigerator for about an hour. Repeat row cantuccini and smear with cream.

After the first line, glue on the end of the form cut fresh strawberries, as shown in the picture. Finish the cake with a cream. Leave it in the fridge for a few hours and pour it with a chocolate ganja. The decoration is optional and at your discretion.

Put the topping in a bowl, leaving 3 tablespoons of it. Add 250 g of strawberries and paste. The remaining 250 g cut into small pieces. In another bowl, mix the mascarpone with the powdered sugar.

Brush off the cold cream and add it to the mascarpone several times, stirring gently with the spatula. Add the strawberries and mix again. Prepare a cake shape with a diameter of 26 cm.

Cut a few bikats with a height of shape and arrange them straight from the inside of the board, before you heat them in passionate strawberries. Arrange biscotti on the bottom, which is also topped in the strawberry mixture.

Cover with cream and again bush from cantuccini. So proceed to the exhaustion of the products, ending with a cream. Cover with stretch foil and put the cake overnight in the refrigerator.

On the following day, release the cake from the ring and top up the topped topping. Arrange the strawberries, put some petals and enjoy the strawberry splendor!