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TẠP HÓA NHÀ ÚT
TẠP HÓA NHÀ ÚT
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Wednesday 17 September 2025 20:30:07 GMT
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WHITE CHOCOLATE STRAWBERRY PIE (NO BAKE) #food #recipe #pie #dessert #chocolate #strawberry #nobake #tasty #easy #fy #fyp CREAM 30 ml heavy cream 75 g white chocolate 250 g mascarpone 40 g powdered sugar 8 g vanilla sugar (1 sachet) 24 g whipped cream stabilizer (3 klopfix) 500 ml heavy cream FILLING ladyfingers milk 200 g strawberries WHITE CHOCOLATE GANACHE 60 ml heavy cream 125 g white chocolate TOPPING grated coconut strawberries Heat 30 ml of heavy cream almost to a boil. Add the pieces of white chocolate (75 g), let sit for 1 minute, then stir until smooth. Let it cool. Place the mascarpone, powdered sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl and mix for 1 minute. Gradually add the 500 ml of heavy cream and mix until stiff. Add the cooled white chocolate mixture and mix until smooth. Cut the strawberries into pieces. Briefly dip the ladyfingers in milk and place them on the bottom of a springform pan. Spread a layer of cream on top and sprinkle with some strawberry pieces. Repeat with a second layer of cream. Dip more ladyfingers in milk and place them on top. Spread the remaining strawberries over them and finish with a final layer of cream. Smooth the top. For the ganache: heat 60 ml of cream almost to a boil. Add the white chocolate (125 g), let sit for 1 minute, then stir until smooth. Let it cool slightly. Pour the ganache evenly over the cream layer. Sprinkle with grated coconut. Cover the cake and refrigerate overnight to set. Cut the cake into slices and garnish with fresh strawberries. Tips: Let the mascarpone come to room temperature before mixing. This makes the cream nice and fluffy and prevents lumps. Use cold cream when whipping. It gives the best firmness. Dip the ladyfingers briefly in the milk. Too long = soggy, and you’ll get a wet base. Let the ganache cool to lukewarm before pouring it over the cake. Let the cake set for at least 6 hours, but overnight is ideal. That way, you can slice it nicely. Store in the fridge, up to 2 days for the best flavor and texture. Garnish the cake right before serving with fresh strawberries. You can use quartered strawberries arranged in a fan shape on each slice. Or add some white chocolate curls for an extra touch. I used a 24 cm (9.5 inch) springform pan for this recipe.

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