This recipe is from WICE's Cooking Class instructor, Françoise Meunier, who taught a class full of eager-to-learn (and hungry) students on how to make this delicious and beautiful dessert.
- 500 grams of strawberries
- 120 grams of white crystal sugar
- 30 grams of powdered (icing) sugar
- Juice from one-half of a lemon
- 12 "bicuits Roses de Reims" (pink/rose ladyfingers)
- 250 grams mascarpone cheese
- 4 eggs
Roughly cut the 500 grams of strawberries.
Coarsely break the pink ladyfingers into the bottom of a serving dish that measures about 8 x 8 inches.
In a bowl, combine 200 grams of the cut strawberries with the 30 grams of powdered (icing) sugar. Add enough lemon juice to make a thick sauce. Pour this mixture over the ladyfingers. Place the remaining 300 grams of cut strawberries on top. Sprinkle lightly with a little white crystal sugar.
Separate the 4 eggs.
Add the 120 grams of white crystal sugar to the 4 egg yolks and mix until frothy. Add the marscapone cheese and mix well. In a separate bowl, beat the 4 egg whites until stiff. Gently fold the stiffened egg whites into the mascarpone cheese mixture, then pour on top of the strawberries in the serving dish.
Garnish using the 4 reserved strawberries, thinly sliced in a fan shape and some crumbled ladyfingers. Refrigerate at least 2 to 3 hours. Serve cold.
Tips: You can substitute cookies or biscuits of your choice instead of ladyfingers. You can use peaches or apricots instead of strawberries. This dessert can also be served in individual ramekins.
Note: This dish uses raw eggs and must be served cold and eaten within 24 hours.