Recipe: Strawberry Delight + Happy Valentine's Day

My favorite strawberries, the Korean variant are once again in season. I like these the best as they are sweet with a wonderful strawberry fragrance. This Strawberry Delight is a creation of mine, inspired by my loved ones (Hubby, Baby C and Baby D's) love for strawberries and cream. For a more elegant dessert, you can serve this in a wine glass. Or you can also use a highball glass.

The bottom layer is made of Savoiardi biscuits soaked in strawberry puree and milk. Then top with strawberry cream cheese and fresh strawberry slices and finally with some fresh whipped cream and chocolate chips. I guarantee your loved one will be loving it (and you) for a long long time :)







Strawberry Delight
Recipe by Baby Sumo
Preparation time: 20 minutes
Makes 4

Ingredients
For the strawberry puree
125g fresh strawberries
2 tbsp whipping cream

For the strawberry layer
125g fresh strawberries, sliced
1/2 tsp caster sugar

For the Savioardi layer
100ml milk
2 tbsp strawberry puree (from above)
6 Savoiardi biscuits

For the cream cheese layer
150g cream cheese, softened at room temperature
15g caster sugar

For the topping
100g whipping cream
1/2 tsp icing sugar
4 sprigs of mint
Chocolate chip


1. Using a hand blender, puree the fresh strawberries and whipping cream until smooth.

2. Measure out the milk, and add 2 tbsp of strawberry puree. Set aside (this is for soaking your Savoiardi biscuits in).

3. Place the cream cheese, 15g sugar and rest of the strawberry puree in a mixing bowl. Using an electric whisk, beat until mixture is smooth.

4. Break each Savoiardi biscuits into 3. Soak them in the milk (from step 2) for several seconds, piece by piece. Place the biscuits in the glass to form the base. If serving in the wine glass, then layer the strawberries on the side (this will look prettier like this), then spoon in 3-4 tablespoons of strawberry cream cheese mixture (from step 3). Chill in fridge for 2 hours.

5. An alternative method of serving is using the old-fashioned glass. Place 3 pieces of biscuits as the base then spoon 1 1/2 tablespoons of strawberry cream cheese (from Step 3), then layer with another 2 pieces of biscuit and topped with another tablespoon of strawberry cream. Finally, layer with thin slices of strawberries  on top. Chill in fridge for 2 hours.

6. Using an electric whisk, beat the whipping cream with icing sugar and chill until required. Place in a piping bag with star nozzle.

7. Top the dessert with whipped cream and garnish with chocolate chips and mint sprigs.






*This recipe was featured on Asian Food Channel's Facebook page on 14 February 2013.