Total time: 130 minutes
Prep time: 40 minutes, Rest time: 90 minutes
Ingredients for 5 people
1 bar white chocolate
1/4 cup heavy cream
2 oz mascarpone
1/2 cup powdered sugar
10 lady finger cookies
1/2 cup strawberry syrup
1 1/4 cups strawberries
1 pint strawberry sorbet
Tools
Large bowl
Parchment paper
4 skewers
Step 1/4
Cut
a triangle out of a white chocolate bar, place it on the back of a hot
pan, and then dab it on baking paper to form a white chocolate flower.
Chill for 30 minutes.Step 2/4
Whip
the mascarpone, heavy cream, and powdered sugar into a whipped cream.
Cut 5 strawberries into pieces. Make 2 skewers of 5 lady finger cookies
by inserting a skewer on each end. Line the bottom of the bowl with
cling film.Step 3/4
Spread
whipped cream evenly in the bottom of the bowl. Dip each side of lady
finger skewer in strawberry syrup, then place on top of the whipped
cream, removing skewers and covering with more whipped cream. Place
pieces of strawberries and a slice of Strawberry Sorbet on top. Cover
with whipped cream, dip each side of the second lady finger skewer, and
place it in the center of the whipped cream dome. Close the cling film
by pressing on the sides to obtain an oval the shape of a strawberry and
set aside in the freezer for 1 hour.Step 4/4
Remove
the plastic wrap, add the remaining whipped cream on top, and smooth it
out to get an even frosting. Cut the remaining strawberries into thin
slices and place them in the same direction over the entire surface of
the cake like scales. Place the white chocolate decoration on the end of
the cake to make the strawberry stem. Set aside for 30 minutes in a
cool place to set the chocolate, then serve in slices. Enjoy!
