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“A cold dessert with strawberry cream and ladyfingers. It is rumoured that this recipe was created by a french chef in the United States but there is another story telling that it was made by another famous french chef in Paris!”
READY IN:
30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée.
  2. Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.
  3. Beat the cream.
  4. Line the sides of a cylindrical mold with ladyfingers.
  5. Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.
  6. Cover with wraxed paper and refrigerate for 8 hours.
  7. Reverse dessert into a serving dish. Decorate with fresh strawberries.

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