Preheat oven to 350 °F (180 °C).

Roll out the puff pastry dough on a floured work surface.

Cut out circles (4 in (10 cm) diameter) with a cookie cutter and roll up the edges slightly to create a little ridge.

Poke the datschi several times with a fork and brush with strawberry marmalade.

Quarter the washed strawberries and place on the datschi.

Bake for 15 minutes on a baking sheet lined with parchment paper.

For the poppy foam, mix the egg yolks with cornstarch and a bit of milk.

Boil the rest of the milk with sugar, butter, salt, and vanilla sugar.

Mix in the egg yolks and remove from heat.

Mix with a hand mixer in an ice bath until cool.

Fold in the poppy, amaretto, and whipped cream.

Portion the iced poppy foam onto plates.

Set the warm datschi on top, dust with confectioner’s sugar, and garnish with strawberries and strawberry purée.