Strawberry dessert with puff pastry

Name: Strawberry dessert with puff pastry
Ingredients: 400 g puff pastry; 1 egg yolk; 3 eggs; 1 egg white; 200 g sugar; 500 ml water for the bain-marie; 1000 ml cold water for cooling; 250 g mascarpone; 250 g heavy cream; 50 ml milk; 20 g powdered sugar; 8 ladyfingers; 2 sachets instant coffee; 1 tablespoon cognac; 30 ml water; 300 g strawberries; 50 g chocolate

Dessert - Strawberry dessert with puff pastry by Veta J. - Recipia

Strawberry dessert with puff pastry brings together the coffee-soaked ladyfingers from tiramisu and the puff pastry from mille-feuille, with layers of mascarpone cream in between. The strawberries go between the golden pastry sheets and the egg cream, and chocolate covers the top; once chilled, the layers are easier to cut. I slice it into narrow pieces so you can see the puff pastry and ladyfingers. Prep: 30 minutes. Cook: 35 minutes. Rest: 175 minutes. Total time: 240 minutes. Servings: 8. Approximately 660 kcal and 10 g protein per serving.

Ingredients

For the puff pastry

400 g puff pastry
1 egg yolk

For the egg cream

3 eggs
1 egg white
200 g sugar
500 ml water for the bain-marie
1000 ml cold water for cooling

For the mascarpone cream

250 g mascarpone
250 g heavy cream
50 ml milk
20 g powdered sugar

For the ladyfingers

8 ladyfingers
2 sachets instant coffee
1 tablespoon cognac
30 ml water

For decorating

300 g strawberries
50 g chocolate

Preparation

1. Leave the puff pastry to thaw, then divide it into two equal pieces. Preheat the oven to 180°C. 2. Put the pastry sheets on the oven tray, prick them with a fork and brush them with egg yolk. Bake for 20-25 minutes, until golden and doubled in volume. 3. Leave the sheets to cool for 20 minutes, then cut each piece horizontally, like opening a book. 4. In a stainless-steel bowl, beat 3 eggs and the egg white with the sugar. Set the bowl over a pot with 500 ml gently simmering water and stir for 10 minutes, until the cream thickens. 5. I cooled the bowl in the sink, in a basin of 1000 ml cold water; leave the cream for 15 minutes, until it is no longer warm. 6. Beat the heavy cream, powdered sugar and milk for 3-4 minutes, until you have firm whipped cream. 7. Mix the mascarpone with the cooled egg cream until smooth, then fold in the whipped cream. Set aside 3 tablespoons of cream for decorating and refrigerate the rest for 20 minutes. 8. Mix the instant coffee with the cognac and 30 ml water. Slice the strawberries and dip the ladyfingers one at a time in the mixture. 9. Arrange the two puff pastry bases on a serving platter. Spread cream on each, add 4 ladyfingers and strawberry slices to each, then add another layer of cream and cover with the top sheets. Decorate with the reserved cream, strawberries and melted chocolate. 10. Leave the dessert in the refrigerator for at least 2 hours, then cut into portions.

Notes

The dessert keeps covered in the refrigerator for up to 3 days, although the puff pastry layers gradually soften. For the alcohol-free version, replace the cognac with 1 more tablespoon of water; the puff pastry and ladyfingers contain gluten, and the cream contains dairy and eggs. Choose ripe but firm strawberries, and pat them dry well after washing. Let the melted chocolate cool a little before decorating so it does not soften the cream. Serve with black tea.

Frequently asked questions

Why does the cream stay soft after chilling?

If the egg cream is still hot when you mix it with the mascarpone and whipped cream, they can soften. Let it cool to room temperature before combining them.

Can I use brewed coffee instead of instant coffee?

Yes. Replace the instant coffee and the 2 tablespoons of water with 60 ml cooled strong coffee, then add the cognac separately.

How do I soak the ladyfingers without them breaking?

Dip each ladyfinger in the liquid just once, for about 1 second on each side.

Can I use frozen strawberries?

Thaw them in a sieve for 2 hours and pat them dry well before assembling, to remove the liquid they release.