Ingredients
Savoiardi Biscuits
- 50 grams (1.75 ounces) flour
- 2 eggs
- 35 grams (1.23 ounces) powdered sugar (#1)
- 35 grams (1.23 ounces) powdered sugar (#2)
- Pinch of salt
- 0.33 teaspoons (0.033 ounce) baking powder
Strawberry Syrup
- 100 grams (3.5 ounces) strawberry puree
- 30 grams (1.05 ounces) sugar
- 50 grams (1.75 ounces) water
Strawberry Jam
- 200 grams (7 ounces) berries
- 6 grams (0.21 ounces) citrus pectin
- 45 grams (1.58 ounces) sugar
- Pinch of lemon acid
Creamy Mousse
- 500 grams (17.64 ounces) mascarpone cheese
- 300 grams (10.58 ounces) cream (#1) 33-38%
- 100 grams (3.53 ounces) cream (#2) 33-38%
- 60 grams (2.12 ounces) egg yolks
- 60 grams (2.12 ounces) sugar
- 8 grams (0.28 ounces) gelatin
- 30 grams (1.05 ounces) honey
- Vanilla to taste
Equipment
- Mixing Bowls
You'll need multiple sizes for whipping yolks, whites, and mixing various components. Opt for glass or metal for better temperature control.
- Hand Mixer or Stand Mixer
For perfectly whipped egg whites and cream. A stand mixer can make the process easier, especially for those with less arm strength.
- Sieve
Essential for ensuring your flour and baking powder are lump-free. A fine mesh sieve works best.
- Baking Paper
Non-stick and heat-resistant, crucial for baking Savoiardi biscuits without them sticking to the tray.
- Ring Mold
Used to form and freeze the strawberry jam layer. Ensure it's the right size for a well-proportioned dessert.
- Piping Bag
Helpful for layering mousse neatly. Use a large, round tip for smooth application.
Instructions
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Servings
Variations
Faq
- How can I get my egg whites to stiff peaks without collapsing?
Ensure your mixing bowl is grease-free, keep the egg whites at room temperature, and add a pinch of salt or cream of tartar to stabilize them while beating.
- What’s the best way to spread the mousse evenly?
Use a piping bag or a spatula to layer the mousse smoothly. Gently tapping the mold on the counter after each layer helps remove air bubbles for an even finish.
- Why is my mousse not setting properly?
Check that you have used the correct amount of gelatin and given it enough time to dissolve completely. Also, ensure the ingredients were cooled properly before mixing together.
- Can I prepare any components of this dessert in advance?
Yes! You can make and freeze the strawberry jam layer and prepare the Savoiardi biscuits a day or two ahead to spread the workload.
- How do I avoid over-mixing the mascarpone and Anglaise?
Fold them together gently, using a light hand and a spatula. Over-mixing can deflate the mixture and affect the final texture.
- Can I use homemade strawberry puree for the syrup?
Absolutely! Homemade puree can add a fresher, more vibrant flavor. Just ensure it’s smooth and strained to remove any seeds or pulp.