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Strawberry sponge cream
Strawberry sponge cream
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Sponge biscuits soaked in Cointreau, layered with fresh strawberries and cream, create a stunning dessert.
Ingredients:
  • 55g (1/4 cup) caster sugar
  • 375ml (1 1/2 cups) water
  • 250g punnet strawberries, washed, hulled, thinly sliced
  • 40.00 ml Cointreau liqueur
  • 300ml ctn thickened cream
  • 45g (1/4 cup) pure icing sugar
  • 250g ctn light sour cream
  • 250g savoiardi (sponge finger biscuits)
  • Strawberries, extra, washed, hulled, thinly sliced, to serve
Instructions:
  • Combine sugar and water in a saucepan over medium heat until sugar dissolves. Add half of the strawberries. Let it cool down. Blend in a food processor until smooth. Strain to remove seeds and discard them. Transfer the mixture to a dish and mix in the Cointreau.
  • Using an electric beater, whip the cream and icing sugar in a bowl until soft peaks form. Gently fold in the sour cream.
  • Begin by submerging half of the biscuits in the flavorful strawberry mixture and arranging them at the bottom of your serving bowl. Follow by adding half of the remaining sliced strawberries, then generously spoon over half of the luscious cream mixture. Repeat the layers using the rest of the biscuits, strawberry mixture, sliced strawberries, and cream. Refrigerate for at least 6 hours or overnight to enhance the delicious flavors. Finish by garnishing with additional strawberries before serving.

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