500 g strawberries, plus a few for garnishing 5 dl fresh cream 4 teaspoon of icing sugar 12 ladyfingers 1 dl rum Fabbri Chocolate Topping
Wash the strawberries and remove the stalks. Purée in the blender and pour into a bowl: whip the cream with the icing sugar until it is very thick, then gently stir in the strawberry purée. Line a 20 cm springform pan with aluminium foil, make a layer with half of the mixture, put in the freezer for an hour and refrigerate the remainder of the mixture.
Remove the mould from the freezer, arranged the ladyfingers soaked in rum diluted with 0.5 dl of water on top of the cream and strawberry mixture and cover with the remaining mixture of cream and strawberry mixture: smooth out the surface and place in the freezer for at least 4 hours.
Garnish the cake with a few halved strawberries, cut the cake into wedges and pour a tablespoon of Top Fabbri chocolate on each one.
For a garnish worthy of a great pastry chef, hold the halved strawberries by the stalk, and dip them into dark chocolate melted in a bain-marie.
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