0.0 – 0 reviews • Dessert
| Level: |
Intermediate |
| Total: |
5 hr 55 min |
| Prep: |
20 min |
| Inactive: |
5 hr |
| Cook: |
35 min |
| Yield: |
8 servings |
Ingredients
- 1 1/4 cups sugar
- 1 cup water
- 1/4 cup Kirsch
- 12 ounces white Belgian chocolate, chopped
- 3/4 cup heavy cream
- 1 cup sliced strawberries
- 1/4 cup lemon juice
- 3 tablespoons Kirsch
- 3/4 cup mascarpone
- 3/4 cup heavy cream
- 2 large eggs
- 1/4 cup sugar
- 1/2 vanilla bean, scraped
- 1 1/4 cups fresh sliced strawberries
- 20 dry ladyfingers
Instructions
- For the syrup: Combine the sugar, water, and Kirsch in a medium saucepan and bring to a boil. Let cool completely.
- For the ganache: Place the chocolate in a medium heatproof bowl. In a medium saucepan, heat the cream over medium until steaming; pour over the chocolate. Let sit until room temperature and cover with plastic. Transfer to the refrigerator to chill at least 4 hours.
- For the strawberry puree: Combine the strawberries, lemon, and Kirsch in a medium saucepan; cook over medium heat until it softens and has a jam-like consistency, about 5 minutes. Chill completely (can be kept in the refrigerator up to overnight).
- For the mascarpone cream: In an electric mixer, combine the mascarpone, cream, eggs, sugar, and vanilla until thickened.
- Stir the strawberry puree into the ganache. In 8 dessert cups, layer the mascarpone cream, ladyfingers dipped in syrup, strawberry ganache, dipped ladyfingers and mascarpone. Top with whole strawberries. Refrigerate until ready to serve.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
739 |
| Total Fat |
40 g |
| Saturated Fat |
23 g |
| Carbohydrates |
87 g |
| Dietary Fiber |
4 g |
| Sugar |
65 g |
| Protein |
9 g |
| Cholesterol |
192 mg |
| Sodium |
160 mg |
| Serving Size |
1 of 8 servings |
| Calories |
739 |
| Total Fat |
40 g |
| Saturated Fat |
23 g |
| Carbohydrates |
87 g |
| Dietary Fiber |
4 g |
| Sugar |
65 g |
| Protein |
9 g |
| Cholesterol |
192 mg |
| Sodium |
160 mg |
