Wafers with lemon sorbet and mascarpone

Preheat the oven to 200 ° C.

In a large bowl, beat the butter and icing sugar with a mixer until smooth. Split the eggs, do not use the egg yolks.

Stir in the proteins and mix through the butter mixture. In the end, sieve the flour above it and carefully spread it.

Line the baking tray with parchment paper and spread the batter in 6 small heaps at a distance from each other over the plate.

Spread the batter with the convex side of a spoon into wafers of approx. 10 cm diameter.

Bake in the middle of the oven for about 5-7 minutes until tender, until the edges turn golden brown.

Carefully remove the wafers from the baking tray and let cool on a rack. Process the rest of the batter in the same way (total 12 wafers).

Spoon the mascarpone with the yogurt and 1 bag of vanilla sugar. Sprinkle the strawberries with the rest of the vanilla sugar.

Divide half of the wafers over 6 dessert plates.

Spoon 2 small rolls of roll sorbet with a few strawberries on each biscuit and cover with the rest of the biscuits.

Spoon 1 scoop of mascarponey yoghurt on each waffle and garnish with mint. Serve the rest of the strawberries next to it.