Una ricetta per i più golosi; basta la foto per capire la bontà di questo dolce. Vedi, quando ho la tranquillità del week end faccio cose più golose. La ricetta dei biscotti l'ha trovata Sonia per me . La crema viene fuori da una ricetta di una mia amica (con la A maiuscola) che custodisco da circa 15 anni. Nel mio ricettario c'è ancora il suo pizzino di carta. Grazie Carlotta. Le quantità degli ingredienti si riferisce alla preparazione di 4 coppe.
I ngredienti per la crema al mascarpone:
250 g mascarpone
500 g strawberries
16 biscuits type Pavesini
3 eggs 7 tablespoons sugar
3 tablespoons brandy or maraschino
the juice of a lemon
Ingredients for cookies:
46 g potato starch
104 g rice flour 30 g cornstarch
3 eggs 130 g sugar 1 bag of vanilla
It starts from cookies. Fit in a very firm eggs with the sugar for at least 15 minutes. Sift together the vanilla, potato starch, rice flour and cornstarch. Add the flour mix slowly while continuing to possible to move from the bottom up so as not remove the dough. Pull it into the pastry bag fitted with the small hole. In a baking sheet lined with parchment paper to begin to give shape to the biscuits, while some 'distance between each other or you risk that join during cooking. Heat oven to 150 ° while the plate is kept in the fridge for 10 minutes.
Bake in and out of the plate when the cookies to brown, allow to cool for a while '.
Meanwhile start preparing the cream. Clean and cut into small pieces 400 g of strawberries, put them in the lemon juice with 4 tablespoons of sugar and the brandy / maraschino. The rest of the strawberries are blended with the mixer with 1 tablespoon of sugar and put in the fridge.
Whisk the whites with a pinch of salt in another bowl, assemble the sugar and egg yolks, add the mascarpone and turn gently. Add spoonfuls of the whites also whites and turn gently, trying not to dismantle the whole.
Now begins the assembly of the cup: the fund put 2 teaspoons of strawberry milkshake, start to make the layers starting with the mascarpone, then the biscuits dipped in strawberry juice and finally the strawberries into pieces. Continue layering. Do not cover the cup to the brim, but leave room for the final layer of strawberry milkshake. Passare in frigo la coppa per almeno 4 ore. Prima di servire aggiungere il frullato di fragole in superficie.
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