Strawberry mini cakes, no‑bake fraisier style

Ingredients

• 250 g Fresh strawberries (Wash, hull and cut into small dice)
• 12 pieces Ladyfingers (type savoiardi) (Approximately 150 g total)
• 100 g Shredded coconut (Unsweetened preferably)
• 100 ml Whole milk (For quickly dipping the biscuits)
• 250 g Mascarpone (Italian fresh cheese, at room temperature)
• 200 ml Heavy cream (minimum 30 % fat) (Whisk until a firm consistency is reached)
• 2 tablespoons Powdered sugar (Approximately 15 g)
• 1 packet Vanilla sugar (Approximately 8 g)
• 30 g Chopped almonds (For decoration)
• Few leaves Fresh mint leaves (For final decoration)

Instructions

1. Prepare the mascarpone cream

   In the bowl of the mixer, place the mascarpone, add the heavy cream, powdered sugar and the packet of vanilla sugar. Whisk on medium speed until a thick and homogeneous cream is obtained.

   Time: PT5M

2. Transfer the cream to a piping bag

   Pour the cream into a piping bag fitted with a star tip. Cut the tip of the bag to make filling easier.

   Time: PT2M

3. Cut the strawberries

   Wash, hull and cut the strawberries into small uniform dice.

   Time: PT5M

4. Dip the biscuits

   Quickly dip each ladyfinger in the milk (just a few seconds), then immediately roll it in the shredded coconut to coat it well.

   Time: PT10M

5. Assemble the cakes

   On each soaked biscuit, place a generous layer of mascarpone cream using the piping bag, add a few strawberry dice, then place a second biscuit on top. Press lightly to make the two biscuits adhere and smooth the overflowing cream on the sides.

   Time: PT8M

6. Repeat the assembly

   Repeat the operation with the remaining biscuits until you have six mini cakes. Keep the cakes on the serving plate.

   Time: PT5M

7. Chill in the refrigerator

   Place the plate containing the mini cakes in the refrigerator for at least 1 hour so the cream firms up.

   Time: PT1H

8. Decorate

   Remove the cakes from the refrigerator. Decorate the top with a swirl of cream using the piping bag, arrange a few whole strawberries, sprinkle with chopped almonds and add a few mint leaves for the final touch.

   Time: PT10M

Nutrition Facts

Calories

560

Protein

8 g

Carbohydrates

55 g

Fat

40 g

Fiber

3 g