South Tyrolean strawberry and shortbread dessert

Have four dessert bowls ready.

Put the shortbread between two sheets of baking paper, then crush them into fine crumbs with a rolling pin.

Melt the butter in a saucepan and toast the shortbread crumbs in it. Leave in the saucepan to cool.

To make the strawberry purée, wash the strawberries and remove the calyxes. Cut 100 grammes of the strawberries in half, put the halves in a bowl and dust with powdered sugar. Purée the sugared strawberries. Make sure to set the remaining strawberries aside for the garnish.

Put a layer of shortbread crumbs into each dessert bowl and gently press the crumbs until you have a firm base.

To make the skyr cream, whip the cream until stiff. Combine with the skyr in a bowl. Add the sugar and vanilla sugar and stir with a spoon.

Halve the remaining fresh strawberries and arrange them on top of the shortbread crumbs in the dessert bowls. Pour a layer of skyr cream into the glasses. Add a layer of strawberry purée.

Place a single strawberry half on top of each glass and add a mint leaf for a splash of colour.

Refrigerate for half an hour before serving.