No-bake Strawberry and Pistachio Fresh Cake

Ingredients

• 200 g Ladyfingers (to cut in half)
• 500 g Fresh strawberries (hulled, diced)
• 250 ml Heavy cream 30 % (pouring cream) (very cold, bowl previously placed in freezer)
• 250 g Mascarpone (softened at room temperature)
• 80 g Granulated sugar (for the cream)
• 8 g Vanilla sugar (1 packet, for the cream)
• 2 feuilles Sheet gelatin (soak 5 min in cold water then heat 30 s with a little cream)
• 30 ml Pistachio cream (for color and flavor)
• 30 g Crushed pistachios (for decoration)
• 100 ml Strawberry juice (to soak the biscuits)
• 15 ml Lemon juice (for the syrup)
• 50 ml Water (for the syrup)
• 5 ml Vanilla syrup (optional, for the syrup)
• 30 ml Milk (optional, for the syrup)

Instructions

1. Prepare the strawberries

   Hull the strawberries, cut into dice (reserve 1 tbsp of sugar aside) and place them in a bowl.

   Time: PT10M

2. Prepare the soaking syrup

   In a small saucepan, combine strawberry juice, lemon juice, water, sugar, vanilla syrup and milk (optional). Heat gently until the sugar dissolves, then let cool.

   Time: PT5M

   Temperature: 50°C

3. Dissolve the gelatin

   Soak the gelatin sheets in cold water for 5 min. Drain, then incorporate them into 2 tbsp of hot cream (heated to 95°C) for 30 seconds while stirring until fully dissolved.

   Time: PT5M

   Temperature: 95°C

4. Cool the gelatin mixture

   Let the gelatin mixture cool for a few minutes at room temperature before incorporating it into the cream.

   Time: PT5M

5. Cool the bowl and whisk

   Place the bowl and whisk in the freezer for at least 10 minutes so they are very cold.

   Time: PT10M

6. Whisk the liquid cream

   Remove the bowl from the freezer, pour in the very cold liquid cream, add the vanilla sugar and whisk on medium speed until small peaks form.

   Time: PT5M

7. Incorporate the mascarpone and sugar

   Add the softened mascarpone and granulated sugar to the whipped cream, then whisk gently until a homogeneous mousse is obtained.

   Time: PT5M

8. Divide the mousse and add pistachio

   Divide the mousse into two equal parts. To one part, fold in the pistachio cream and gently mix to obtain a pale green colour.

   Time: PT3M

9. Soak the biscuits and line the mold

   Quickly dip each biscuit in the cooled syrup (avoid them falling apart) and arrange them around the bottom of the mold, covering the edges well.

   Time: PT5M

10. First layer of vanilla cream

    Spread an even layer of vanilla mousse over the biscuit base.

    Time: PT3M

11. Add the strawberries

    Distribute the strawberry dice over the vanilla cream.

    Time: PT3M

12. Second layer of biscuits and pistachio cream

    Repeat the operation: soak biscuits and place them over the strawberries, then spread the pistachio mousse on top.

    Time: PT5M

13. Finishing and decoration

    Smooth the top, decorate with whole strawberries quartered and sprinkle with crushed pistachios.

    Time: PT5M

14. Chill

    Cover the cake with plastic film and place in the refrigerator for at least 4 hours (ideally overnight) so the mousse sets properly.

    Time: PT4H

15. Unmold and serve

    Run a thin knife around the mold, gently remove the film and unmold. Serve chilled.

    Time: PT5M

Nutrition Facts

Calories

430

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g