Assembly
Prepare the mascarpone cream Whip 500g mascarpone + 400g cold liquid cream + 100g powdered sugar + 50g Unipatis Gel Dessert Végétal (previously hydrated 5 min in 80ml warm milk). Whip for 3 min until stiff. Pour into bag.
Prepare strawberry syrup Mix 250g strawberry coulis + 60g sugar + 20ml limoncello (or lemon juice). Set aside.
Prepare the crispy inserts Heat 200g Unipatis Strawberry Crispy Filling (or Praline Filling if no strawberry version available) for 20 sec in the microwave. Roll out into 6 cm Ø discs on baking paper. Freeze for 45 min.
Assemble in jars - Base In each jar: 3 crumbled pink cookies soaked in strawberry syrup + 50g mascarpone cream + a few cubes of fresh strawberries.
Insert surprise Place 1 disc of frozen crunchy filling in the center.
Finish assembly Add 3 soaked crumbled cookies + 60g mascarpone cream. Smooth.
Refrigerate for at least 4 hours.
Finish with fresh strawberries cut into quarters - Close with lid. Serve chilled.
Ingredients
Stabilized mascarpone cream
- 500g mascarpone
- 400g liquid cream 35% MG
- 100g powdered sugar
- 50g Unipatis Dessert Gel Vegetable
- 80ml whole milk
Strawberry syrup
- 250g strawberry coulis
- 60g sugar
- 20ml limoncello (or lemon juice)
Crunchy inserts
- 200g Unipatis Strawberry Crisp Filling (or Almond Praline Filling)
Finish
- 150g pink sponge cookies
- 200g fresh strawberries
Utensils
- 10 glass jars
- Electric whisk
- No. 10 plain pastry bag
- Angled spatula
- Flexible spatula (maryse)
- Cooking thermometer