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White Chocolate Dessert with Strawberries
Dessert

White Chocolate Dessert with Strawberries

1 Std.Für 12Nutri-Score E€€
von @kookmutsjes58 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

12 Personen
  • heavy creamMilchprodukte40 ml
  • white chocolateVorräte100 g
  • mascarponeMilchprodukte250 g
  • vanilla sugarVorräte8 g
  • whipped cream stabilizerVorräte16 g
  • powdered sugarVorräte25 g
  • heavy cream (cold)Milchprodukte500 ml
  • strawberries (cut into pieces)Obst & Gemüse75 g
  • petit beurre biscuitsBackwaren200 g
  • milkMilchprodukte200 ml
  • heavy creamMilchprodukte90 ml
  • white chocolateVorräte150 g
  • white chocolate (melted, for garnish)Vorräte30 g
  • coconut ballsVorräte40 g
  • strawberries (for garnish)Obst & Gemüse60 g

pro Portion

Nährwerte

428kcal

Kohlenhydrate
28 g
Eiweiß
4 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Springform
  • Rührschüssel
  • Stielkasserolle
  • Handrührgerät

Schritt für Schritt

Zubereitung

  1. Make the white chocolate ganache

    • Heat the heavy cream until just below boiling point.
    • Add the white chocolate, let sit for 1 minute, then stir until smooth and creamy.
    • Allow to cool completely.
    Schritt 1

  2. Prepare the cream

    • In a deep bowl, combine the mascarpone, cooled ganache, vanilla sugar, whipped cream stabilizer and powdered sugar.
    • Mix for 1 minute.
    • Gradually add the heavy cream while mixing until the cream stiffens.
    Schritt 2

  3. Assemble the layers

    • Briefly dip the petit beurre biscuits in milk.
    • Place a layer of biscuits at the bottom of the springform pan.
    • Spread a quarter of the cream over the biscuits and smooth it out.
    • Distribute the strawberry pieces evenly over the cream.
    • Repeat with another quarter of the cream and a new layer of biscuits.
    • Finish with a final layer of biscuits and the remaining cream, then smooth the top.
    Schritt 3

  4. Chill the cake

    • Cover the springform pan and refrigerate to set.
    Schritt 4

  5. Make the topping

    • Heat the heavy cream until just below boiling point.
    • Add the white chocolate, let sit for 1 minute, then stir until smooth and creamy.
    • Allow to cool.
    Schritt 5

  6. Coat and refrigerate

    • Spread the ganache evenly over the cake.
    • Refrigerate for at least 4–5 hours, preferably overnight.
    Schritt 6

  7. Slice and garnish

    • Slice the cake into equal portions.
    • Garnish with lines of chocolate, coconut balls and strawberry pieces.
    Schritt 7
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