Hexies and Strawberries

Last Monday, our quilting meeting took place at my home. Slowly but steadily I progress with my hexagon pillow. 

I tried a new recipe :  midway between tiramisu and triffle, with a chocolate sauce... at the end of the meeting nothing was left... it was well appreciated!

Here is my own "interpretation" of this no-bake cake :

2 pounds strawberries

9 oz fresh cream

9 oz mascarpone or Philadelphia cheese cream

1 sleeve or more, I am not sure, Graham Crackers (we don't have this here, so I used one pack Digestive biscuits)

Cognac or rum

3 tablespoons sugar

Wash the strawberries. Cut them in slices.

Whisk the cream until it becomes "Chantilly".

Mix well the cream cheese (that should be at room temperature) with the sugar.

Add to the Chantilly and mix again for 1 mn.

Lay a small part of this cream in your dish, add a layer of biscuits quickly dipped in the cognac, then half your strawberries, and go on this way until you finish. (For my dish, I had two layers). Put in the fridge for at least 4 hours before serving. (I put it overnight).

For the chocolate sauce, warm abt 3.5oz fresh cream, add abt  4.4oz bitter chocolate and turn with a spoon until the sauce becomes smooth. Don't refrigerate, it would become hard.