Recipe: Mascarpone cake with strawberries

1 Wash, dry and hull the strawberries, set aside.
3/ Roughly grind the petit beurre cookies in a food processor.
4/ Pour the resulting powder into a bowl. Pour the melted butter over it and mix well to incorporate all the melted butter.
5/ Line a springform pan with parchment paper and pour the petit beurre mixture into it.
6/ Using the back of a spoon, level the surface well and refrigerate.
7/ Whisk together the mascarpone, strawberry yogurt, sugar and passion fruit essence drops.
8/ Then, melt the blackcurrant jelly with the peach liqueur in the microwave.
10/ Remove the pan from the refrigerator.
11/ Pour the mascarpone mixture into the pan, spread evenly.
12/ Cut the strawberries in half lengthwise and arrange them attractively over the mascarpone.
13/ And finally, using a brush, distribute the melted blackcurrant jelly.
14/ Refrigerate for at least 3 hours before serving.