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Ingredients
- 10 ½ ounce (300 g) strawberries
- 1 vanilla bean
- 18 ladyfingers or possibly finger cookies
- 6 ¾ fl ounce (20 cl) strawberry liqueur
- 8 ½ fl ounce (25 cl) heavy whipping cream
- 9 ounce (250 g) mascarpone
- 4 egg yolks
- 3 ½ ounce (100 g) sugar
Directions
- Cut the vanilla bean in two and scrape the seeds out into the cream.
- Place the heavy whipping cream infused by the vanilla seeds in the freezer.
- Stem and wash the strawberries; cut ¾ of the strawberries in half
- Separate the egg whites from the yolks.
- Soak the ladyfingers in watered-down strawberry liqueur and place them at the bottom of the mold.
- Whisk the yolks with the sugar till it whitens, then fold in the mascarpone; place in the freezer for 20 min
- Take the cream out of the freezer and whisk it into Chantilly cream
- Very gently mix the Chantilly cream into the mascarpone/egg yolk mix
- Use the cream to cover the ladyfingers, and then add in a layer of strawberries; repeat with cream and strawberry layers up to the top of the mold, making sure to finish with a cream layer
- Chill at least 3 hrs so which the dessert sets
- Decorate the top with strawberries just before serving
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 422 | |
| Calories from Fat 217 | 51% |
| Total Fat 24.18g | 30% |
| Saturated Fat 13.04g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 240mg | 10% |
| Potassium 222mg | 6% |
| Total Carbs 46.74g | 12% |
| Dietary Fiber 1.6g | 5% |
| Sugars 36.19g | 24% |
| Protein 6.73g | 11% |
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