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White Chocolate Dessert with Strawberries
Dessert

White Chocolate Dessert with Strawberries

1 hServes 12Nutri-Score E€€
from @kookmutsjes54 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • heavy creamDairy40 ml
  • white chocolatePantry100 g
  • mascarponeDairy250 g
  • vanilla sugarPantry8 g
  • whipped cream stabilizerPantry16 g
  • powdered sugarPantry25 g
  • heavy cream (cold)Dairy500 ml
  • strawberries (cut into pieces)Produce75 g
  • petit beurre biscuitsBakery200 g
  • milkDairy200 ml
  • heavy creamDairy90 ml
  • white chocolatePantry150 g
  • white chocolate (melted, for garnish)Pantry30 g
  • coconut ballsPantry40 g
  • strawberries (for garnish)Produce60 g

per serving

Nutrition

428kcal

Carbs
28 g
Proteins
4 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Mixing bowl
  • Saucepan
  • Hand mixer

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Chill the cake

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

  6. Coat and refrigerate

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

  7. Slice and garnish

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