Strawberry Shortcake Recipe
mascarpone cream, passionfruit sorbet, white chocolate crumble
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Ingredients
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Strawberry Shortcake Components
Mascarpone Cream
Passionfruit Sorbet
White Chocolate Crumble
Method
Preparation of Strawberry Shortcake
- 1
Prepare the Strawberries
Wash and slice the strawberries. Mix them with 100g of sugar and let them macerate for about 30 minutes.
- 2
Make the Mascarpone Cream
In a mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form. Refrigerate until ready to use.
- 3
Prepare the Passionfruit Sorbet
In a saucepan, combine water and 100g of sugar. Heat until the sugar dissolves. Remove from heat, then mix in the passionfruit puree. Freeze in an ice cream maker or in a shallow dish, stirring every 30 minutes until set.
- 4
Make the White Chocolate Crumble
Melt the white chocolate and mix it with flour, butter, and brown sugar. Spread the mixture on a baking sheet and bake at 180°C (350°F) for 10-12 minutes, or until golden. Let cool and crumble.
Assembly
- 5
Assemble the Dish
On a plate, place a shortcake biscuit, top with macerated strawberries, a generous dollop of mascarpone cream, and finally a scoop of passionfruit sorbet. Sprinkle with white chocolate crumble before serving.