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White Chocolate Dessert with Strawberries
Dessert

White Chocolate Dessert with Strawberries

1 hPour 12Nutri-Score E€€
par @kookmutsjes55 imports0 fois cuisinée
Adapter cette recette

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Ingrédients

12 personnes
  • heavy creamProduits laitiers40 ml
  • white chocolateÉpicerie100 g
  • mascarponeProduits laitiers250 g
  • vanilla sugarÉpicerie8 g
  • whipped cream stabilizerÉpicerie16 g
  • powdered sugarÉpicerie25 g
  • heavy cream (cold)Produits laitiers500 ml
  • strawberries (cut into pieces)Fruits et légumes75 g
  • petit beurre biscuitsBoulangerie200 g
  • milkProduits laitiers200 ml
  • heavy creamProduits laitiers90 ml
  • white chocolateÉpicerie150 g
  • white chocolate (melted, for garnish)Épicerie30 g
  • coconut ballsÉpicerie40 g
  • strawberries (for garnish)Fruits et légumes60 g

par portion

Nutrition

428kcal

Glucides
28 g
Protéines
4 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à charnière
  • Saladier
  • Casserole
  • Batteur électrique

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 3

  4. Chill the cake

    • Cover the springform pan and refrigerate to set.
    Étape 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.
    Étape 5

  6. Coat and refrigerate

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

  7. Slice and garnish

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