Strawberry Delights – Delizie alla Fragola
A delightful dessert that combines the soft, delicate flavors of fresh strawberries with a rich, creamy filling. Perfect for any special occasion or just to treat yourself, these little strawberry delights are a burst of sweetness in every bite. Whether you’re an experienced baker or a novice, this recipe will guide you through the process to create something extraordinary.
Category: Desserts
Servings: 15
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Whites | 300g |
| Egg Yolks | 150g |
| Granulated Sugar | 300g |
| All-Purpose Flour (00) | 300g |
| Lemon Zest | 1 lemon |
| Additional Egg Yolks | 200g |
| Additional Granulated Sugar | 200g |
| Butter (softened) | 200g |
| Fresh Strawberries | 200g |
| Strawberry Syrup | 100g |
| Gelatin Sheets | 20g |
| Fresh Cream (liquid) | 500ml |
| Powdered Sugar | 50g |
| Water | 200ml |
| Additional Granulated Sugar | 200g |
| Maraschino Liqueur | To taste |
Instructions
Prepare the Sponge Cake (Base)
-
Whisk the Egg Whites:
Start by separating the egg whites from the yolks. Ensure the egg whites are at room temperature for best results. Use an electric mixer to whisk the egg whites until they begin to firm up and turn white. Gradually add one-third of the 150g of granulated sugar and continue whisking for another minute. Add the remaining sugar in two more increments, whisking for a minute in between until stiff peaks form. -
Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks together with the remaining 200g of sugar. Beat for at least 7-8 minutes, or until the mixture becomes pale and smooth. -
Combine the Mixtures:
Gently fold the egg yolk mixture into the egg whites, making sure to keep the airiness of the whipped whites intact. Gradually sift in the 300g of all-purpose flour. Gently mix to combine until you have a smooth, thick batter. -
Shape the Batter:
Transfer the batter
