I made this beauty in a tart tin with a loose bottom. I didn't take into account that it would be hard to get off once cooled.Oops... So it is a good idea to place a piece of baking paper in the tin before adding the cookie-dough. It is quite crumbly so getting it off will break the crust. It won't taste any less but better to use the paper!
Servings: 1tin of 22 cm
250gramcantuccini cookiesor different cookies if you prefer
50gramcacao nibsor a bar of dark chocolate hacked into pieces
zest of two limes
handful of macaroonsfinely diced or crumbled. Roughly 100-150 gram
few twigs of red currantsoptional
2tbspof icing sugar
few basil leaves for decoration
Put the cookies into a foodprocessor and pulse until you have fine crumbs. Melt in the meantime the butter in a small saucepan and leave to cool a bit. Add the cacao nibs into the crumbs and add the butter. Stir everything through well.
Put a piece of baking paper in the bottom of the tin and press the cookie mix into it with a spoon. Make sure to also press it against the sides. Put into the fridge and leave to cool for at least 45 minutes before continuing.
In the meantime whisk the cream with one or two tbsp of sugar to stiff peaks. Add the limezest and the crumbled macaroons. Stir everything through and than add the mascarpone. Fold it in until well combined with the cream
Clean the fruit and cut the strawberries into halves or quarters, depending on size. Add a tablespoon of icing sugar and put aside.
Once the crust is cooled enough remove from the tin carefully. Like I said it is very crumbly and will break easily. Place it on a plate or platter before you start filling it.
Spread the cream in a thick layer on top of the crust and place the fruit on top. Sprinkle with icing sugar and decorate with a few basil leaves if you want.