Pictures speak a thousand words.
The method for making Strawberry Shortcake is similar to the Tiramisu and as usual I prefer not to use raw eggs in my no-bake baking. The cake's not very pretty as I am very lousy in slicing fruits and it was a mistake using a round mold when the boudoirs were rectangular in shape. But otherwise it turned out just great. The cream was nice and stiff.
The method for making Strawberry Shortcake is similar to the Tiramisu and as usual I prefer not to use raw eggs in my no-bake baking. The cake's not very pretty as I am very lousy in slicing fruits and it was a mistake using a round mold when the boudoirs were rectangular in shape. But otherwise it turned out just great. The cream was nice and stiff.Boudoirs (you could also replace them with 2 layers of sponge cake)
Fresh Strawberries (either sliced thinly or just into halves - depending on how you want the cake decorated)
Cream for whipping (has to be whipped stiff)
Mascapone (1 tub)
2 Tbsps Sugar
2 drops each of Vanilla and Almond Essence
Grand Marnier, Rhum or Cognac (optional)
Cocoa Powder (optional)
Fresh Mint
PS : No need to wet the boudoirs beforehand as the fruit plus cream usually would soak them as the cake sets. Refrigerate for a day before serving.
Hey there, got stumbled upon your food blog. :) May I ask the cream for whipping is heavy whipping cream is it? The strawberry shortcake makes me wanna have a big bite on it. :)
RépondreSupprimerYeap every bite is a sin. Whipping cream is best heavy and very cold.
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