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White Chocolate Dessert with Strawberries
Dessert

White Chocolate Dessert with Strawberries

1 uVoor 12Nutri-Score E€€
van @kookmutsjes55 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • heavy creamZuivel40 ml
  • white chocolateVoorraadkast100 g
  • mascarponeZuivel250 g
  • vanilla sugarVoorraadkast8 g
  • whipped cream stabilizerVoorraadkast16 g
  • powdered sugarVoorraadkast25 g
  • heavy cream (cold)Zuivel500 ml
  • strawberries (cut into pieces)Groente en fruit75 g
  • petit beurre biscuitsBakkerij200 g
  • milkZuivel200 ml
  • heavy creamZuivel90 ml
  • white chocolateVoorraadkast150 g
  • white chocolate (melted, for garnish)Voorraadkast30 g
  • coconut ballsVoorraadkast40 g
  • strawberries (for garnish)Groente en fruit60 g

per portie

Voedingswaarden

428kcal

Koolhydraten
28 g
Eiwitten
4 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Springvorm
  • Mengkom
  • Steelpan
  • Handmixer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Chill the cake

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

  6. Coat and refrigerate

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

  7. Slice and garnish

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