To make this dessert, prepare four dessert glasses. First, crumble the butter biscuits by placing them on a sheet of baking paper, covering them with another sheet of baking paper, and then flattening the whole thing with a rolling pin until the biscuits turn into fine crumbs. Melt the butter in a saucepan and toast the butter biscuits in it. Then leave them to cool in the saucepan. For the strawberry purée, first wash the strawberries and remove the green stalks. Then halve 100 g of the strawberries with a knife, place them in a bowl and sprinkle the icing sugar over them. Next, purée the mixture with a hand blender. Important: Set the remaining strawberries aside, as these will be needed for decoration. Line the bottom of the dessert glass with the butter biscuit crumbs and press down lightly. Next, for the skyr cream, whip the cream until stiff, place it in a bowl and fold in the skyr. Add the sugar and vanilla sugar and stir the mixture with a spoon. Halve the remaining fresh strawberries and arrange them in the glass on top of the butter biscuit crumbs. Spoon the skyr cream into the glasses. Then add the strawberry purée. Finally, place one of the remaining strawberry halves on top of each glass as a garnish and add the mint for a splash of colour. Chill the dessert in the fridge for half an hour before serving.
Wine recommendation: South Tyrol Gewürztraminer Passito