Ingredients
Equipment
Method
- Wash and dry the strawberries; chop half and blend with 20 g sugar and lemon juice until smooth.
- Cut the other half into tiny cubes for texture.
- Whisk egg yolks with the remaining 50 g sugar and a pinch of salt for at least 2 minutes until pale and thickened.
- In a separate bowl, mix mascarpone and food curd until smooth.
- Fold in the yolk mixture gently.
- In another bowl, whip the cream to stiff peaks and fold into the mascarpone mixture.
- Prepare a 20 x 25 cm baking dish and layer ladyfingers at the bottom.
- Spoon half the strawberry puree over the ladyfingers, followed by half the creamy mascarpone mixture.
- Scatter half the diced strawberries on top of the cream.
- Repeat the layering: ladyfingers, remaining puree, remaining strawberries, and the rest of the cream.
- Smooth the top with a spatula and run a fork or pastry comb across the surface for decoration.
- Cover loosely with plastic wrap and refrigerate for at least 1 hour (ideally 3–4 hours or overnight).
- Dust with cocoa powder and garnish with fresh strawberries before serving.
Nutrition
Calories: 290kcalCarbohydrates: 30gProtein: 5gFat: 16gSaturated Fat: 10gCholesterol: 85mgSodium: 50mgPotassium: 170mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 40mgCalcium: 90mgIron: 0.5mg
Notes
Use ripe but firm strawberries for the best texture. If using frozen, thaw and drain excess liquid. This dessert is best enjoyed within 24-48 hours. Store covered in the fridge. For a lighter version, try Greek yogurt instead of mascarpone and food curd. Experiment with other fruits like raspberries or peaches for different flavors. If preparing ahead, wait to add cocoa powder and fresh garnish until serving.
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