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.