Espresso Cream with Cardamom Strawberries

For the espresso cream with cardamom strawberries, wash, clean and quarter the strawberries and mix with sugar. Remove the cardamom seeds from the capsules, crush coarsely in a mortar and add to the strawberries with lime juice. Puree 1/4 l strawberry mixture, mix with the remaining strawberries and fill 6 glasses half full with it and chill.

For the cream, place cream with crushed chocolate and espresso powder in a small saucepan and heat over low heat until chocolate is melted. Allow to cool completely.

Mix well cooled mascarpone with cold cream and espresso chocolate mixture in a bowl and whip with hand mixer until creamy – like whipped cream. Spread cream over strawberries and refrigerate until ready to serve.

Serve the espresso cream with cardamom strawberries with amaretti.

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