Strawberry Layered Dessert Recipe

For the strawberry sauce: Quickly wash the strawberries under cold water and remove the stems. Place the strawberries in a saucepan with water and sugar and heat over medium heat for about fifteen minutes. Strain the contents of the saucepan to collect the juice, then let it cool.

For the mousseline cream: Heat the milk with the split vanilla bean. Whisk the egg yolks with the sugar. Gradually add the sifted flour and cornstarch mixture while whisking. Add half of the milk, still whisking, without creating foam. Continue mixing with a whisk until a smooth preparation is achieved.

Pour the mixture into the pot with the remaining milk and bring to a boil while continuously whisking, making sure to scrape the sides of the pot, until it thickens. Incorporate half of the butter into the hot cream and let it cool. While the cream is cooling, soften the remaining 50 g of butter. When the softened butter and the cream are at the same temperature, incorporate the butter while whisking.

Plating and finishing: Cut the strawberries in half and place them at the bottom of the containers along the edges. Soak the ladyfinger cookies in strawberry sauce and place a piece at the bottom of the containers with a bit of sauce, then cover them halfway with cream.

Place a piece of biscuit soaked in strawberry sauce in the center of the glass. You can also add a little sauce in the center of the glass so that it is not visible around the edge. Cover with cream and then decorate with some pieces of strawberries.

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