Strawberry bavarois with marinated strawberries

Soak the gelatine leaves for 5 minutes in a bowl of cold water. Halve half of the strawberries and mash them with the orange juice in the blender. Pour this mixture into a pan and stir in the sugar.

Heat the mixture with gentle heat until the sugar is dissolved and simmer for 4 minutes. Squeeze the leaves of gelatine well and dissolve them from the fire with stirring in the warm strawberry mixture. Put the pan in a container with cold water and let the mixture cool down until it becomes thick liquid.

Beat the protein with the hand mixer to firm foam, keeping peaks. In another bowl, beat the whipped cream with Greek yogurt stiff. First sprinkle the strawberry mixture and then the egg white.

Transfer the bavarois mixture into the pudding mold and let it solidify in the refrigerator in 3-4 hours. Meanwhile, halve the remaining strawberries and mix them in a bowl with orange zest and liqueur. Let them marinate for at least 1 hour.

Carefully loosen the edge of the pudding by pressing it with a finger. Then place a flat dish on the mold, shake it briefly, turn it together and let the pudding slide on the plate. Garnish with the marinated strawberries and with whipped cream as desired.