Cut strawberries into small pieces, mix with half of the sugar and half of the vanilla sugar.
Finely grate the orange peel, fillet the fruit and collect the juice as it drips off. Mix everything into the strawberries, set aside to cool.
Boil milk with egg yolks, remaining sugar and remaining vanilla sugar in a saucepan over low heat, stirring continuously, until it thickens. Remove from the heat.
Toast ground almond kernels and enough to cover half of the flaked almonds in a dry frying pan without adding fat and stir into the cream. Flavor with bitter almond oil.
Spread a large baking dish with half of the biscuits. Spread half of the strawberry – orange mixture evenly on top.
Crush remaining biscotti, sprinkle some of it on top of the fruit, fill the crem on top. Spread the rest of the strawberry-orange mixture and the remaining biscuits evenly on top.
Jörg Weinkauf
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