Strawberry Malakoff Recipe
Summary
Preparation Time45 MinDifficulty LevelMedium
Health IndexJust EnjoyServings5
Ingredients
| Ladyfingers | 6 Ounce | |
| 1 cup plus | ||
| 2 tablespoons butter, room temperature | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Ground almonds | 1 1/4 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Strawberries | 1/2 Pint, divided | |
Directions
Butter a 5-cup charlotte mold or a bowl with a 5-cup capacity.
Cut waxed paper to fit the mold bottom; butter the paper.
Line bottom and sides of mold with ladyfingers, cutting the ladyfingers to give a tight fit.
In a mixing bowl, cream butter and sugar until fluffy.
Stir in almonds.
Whip heavy cream until soft peaks form; stir cream into almond mixture.
Fold in 1 pint strawberries.
Mound mixture in prepared mold.
Cover with plastic wrap and refrigerate overnight or until set.
When ready to serve, run a knife around side of the mold; invert onto serving dish.
Carefully remove mold and paper.
Garnish with remaining strawberries.
Serve immediately after unmolding.
Cut waxed paper to fit the mold bottom; butter the paper.
Line bottom and sides of mold with ladyfingers, cutting the ladyfingers to give a tight fit.
In a mixing bowl, cream butter and sugar until fluffy.
Stir in almonds.
Whip heavy cream until soft peaks form; stir cream into almond mixture.
Fold in 1 pint strawberries.
Mound mixture in prepared mold.
Cover with plastic wrap and refrigerate overnight or until set.
When ready to serve, run a knife around side of the mold; invert onto serving dish.
Carefully remove mold and paper.
Garnish with remaining strawberries.
Serve immediately after unmolding.
Chef
