Red White and Blue Dessert
Ingredients
- 2 pcEgg (whole)
- 100 gWhite sugar
- 66.7 gUnsalted butter (melted)
- 133.3 gWheat flour
- 1.3 tspBaking powder
- 266.7 gStrawberry (quartered)
- 133.3 gBlueberry (whole)
- 166.7 gMascarpone cheese
- 133.3 mlLiquid cream (very cold)
- 0.7 tbspVanilla sugar
Method
A clean assembly where the white cream contrasts with bright red strawberries and deep blue blueberries. The sponge absorbs the fruit juices, staying soft under a firm, creamy topping.
- 1
Whisk eggs and white sugar until pale. Stir in melted butter, then wheat flour and baking powder. Pour onto a tray and bake at 180°C. The sponge should be pale gold and springy to the touch.
- 2
Rinse the fruit. Cut strawberries into even quarters. Keep blueberries whole so they pop in the mouth when eaten.
- 3
In a chilled bowl, whisk mascarpone and heavy cream with vanilla sugar. Whip until firm peaks form and the cream holds its shape.
- 4
Cut the cooled sponge into cubes. Layer the sponge, cream, and fruit in a large dish. Finish with a layer of cream and arrange the fruits to create colorful stripes.
Frequently asked questions
How do you get this dish right?
- Use cream with at least 30% fat content so it holds its shape when whipped.
- The sponge must be completely cold before assembly to prevent the cream from melting.
How long does this dish keep?
Keep for 24 hours in the refrigerator. Fruits may release juice beyond this time.
