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1. For biscuit base- 225 gr butter at room temperature- 240 gr powdered sugar (you can substitute part of icing sugar for brown sugar)- 1 medium egg (if small egg use 1 egg plus one yolk)- Essence to taste (vanilla, lemon, almond ...)- 1 pinch of salt- 420-430 gr all purpose flour.2. For the jam (adapted from the book Jams and Preserves Christian Teubner)- 275 g ripe strawberries.- 200 g preserving sugar- zest of 1/4 lemon- 1 tablespoon lemon juice3. For the whipped cream and cheese- 300 gr whipping cream- 150 gr mascarpone cheese- 90 gr of icing sugar.
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