Notes On A Meal

Strawberry Shortcake Continued…

It seems as though I may have a fixation with this little dessert but it’s one of the simplest I know to make and it’s really good for clearing your pantry and your fridge. So this time I made it a little different due to the lack of whipping cream in my house. So this is what I used:

8 eggs (separated)
8 tbsp of flour
16 tbsp of sugar
2 tsp vanilla
1 cup of berries (mostly strawberries)
2 containers of Mascarpone cheese
1/2 cup yoghurt (vanilla in this case)
1/4 cup strawberry jam
the zest of a lemon
4 sprigs of tarragon

1. Beat the whites to stiff peaks adding the sugar gradually. Add the yolks with the vanilla and then fold in the flower without over-mixing. Pour in a lined cake pan and bake in a 300F oven for 30-40 min.
2. Mix mascarpone with the strawberry jam, yoghurt, finely chopped tarragon lemon zest until smooth in texture. I even went as far as mixing with a hand blender to make sure there aren’t big chunks of anything left over. Add most of the chopped berries and fold.
3. Cut the sponge cake in 3 layers, brush each layer with simple syrup and build the cake while alternating the sponge with the cheese filling. Decorate, chill and eat.

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