ingredients

400 g gariguette strawberries
2 dl of strawberry liqueur
4 sachets of vanilla sugar
18 biscuits with spoon
250 g of mascarpone
25 cl of fresh cream
4 egg yolks
60 g of sugar
Butter and flour for the mold

Steps

Step 1

Place beater whisk and salad bowl in the freezer , and cream in the refrigerator. Whip egg yolks and sugar until pale cream; add mascarpone and vanilla sugar. Dilute the liquor with 1 dl of water. Wash briefly, dry, plant, cut strawberries in 2.

2nd step

Whip the very cold cream with an electric whisk in the iced bowl . When you get a very firm mousse, mix it with mascarpone cream. Cut the biscuits into 3, soak them with diluted liquor.

Step 3

Overlay in order in 4 to 6 glasses (depending on size) biscuits, strawberries, mascarpone mousse; repeat until you have exhausted the ingredients. Finish with a generous layer of foam. Place at least 3 hours in the fridge.

tips

Girlfriend tips

If the strawberries are small , you do not need to cut them in 2.

If you have the chance to pick wild strawberries , mix some with gariguettes.

The little Larousse fruit

To feast with fruit all year, and never be short of ideas, have this big book in your kitchen! Thirty-two fruits, from all over Europe, plus some exotic guests, are evoked, each in a small chapter: mischievous portrait, followed by several recipes (between two and eight), mostly sweet, sometimes salty, for appetizing soups or salads, scented meat or vitaminized fish. For each one, a photo to make faint Tantalum! 132 recipes in total, including the 6 listed on these pages. Small more practical at the end of the book.

Petit Larousse recipes with orchard fruits, by Valérie Lhomme. Larousse, € 20.90.