Strawberry-Tiramisu Cake

This was my Birthday Cake, celebrating my 40th!!

It was so delicious; a creamy Mascarpone filling with strawberries and a touch of liquor, the base simply made with ladyfingers and butter. And the cake is a no-bake recipe, perfect for summer and strawberry season!

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Strawberry-Tiramisu Cake

For the crust:

  • 200g Ladyfingers, finely crushed
  • 100g butter, melted

Filling:

  • 500g Mascarpone
  • 200ml 35% heavy cream
  • 80g + 2tbsp honey
  • 1 1/5 tsp vanilla extract
  • 3 tbsp liquor
  • 400g strawberries, finely cut
  • a few strawberries for decoration

-grease a 22cm Springform.

-mix together the finely crushed ladyfingers with the butter, fill into baking form and press down evenly. Let rest in the fridge while you make the filling.

-in a large mixing bowl, stir together the mascarpone, honey, vanilla and liquor. Whip the cream until stiff peaks form add 2 tbsp of honey, whisk until combined. Gently fold whipped cream under the mascarpone filling, then add the strawberries. Pour the filling into the form. Let cool for at least 6 hours. Top and decorate the cake with some more strawberries.

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Happy June!

Enjoy!

Ursula

 

 

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Streusel-Topped Strawberry Galette

Hi everyone! I hope you are having a great weekend!

It is raining like crazy today so we will spend the weekend mostly inside. It has been dry and hot and the rain is very much needed.

We’ve bought a lot of local strawberries which we mostly eat just like that but I also like to make a dessert with it. This recipe for the Streusel-Topped Strawberry Galette is adapted from Canadian Living. It turned out wonderfully and it was so delicious! I definitely will try it with other fruits as well.

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Streusel-Topped Strawberry Galette

Pastry:

  • 2 1/2 cup white spelt flour
  • 2 tbsp honey
  • 1/4 tsp salt
  • 3/4 cup cold butter cubed
  • 3/4 cup ice water

-In a bowl, mix together flour, honey and salt. Using a pastry blender or 2 knives, cut in butter until crumbly. Drizzle with water, mixing with a fork until dough comes together, adding more water if needed. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.

Almond Streusel:

  • 1/2 cup white spelt flour
  • 1/2 cup honey
  • 1/4 cup cold butter cubed
  • 1/3 cup sliced almonds

-In a bowl mix together flour and honey. Using your fingers, rub in the butter until crumbly. Stir in the almonds, set aside.

Filling:

  • 800 g strawberries hulled and halved
  • 2/3 cup strawberry jam
  • 1/4 cup honey
  • 1/4 cup corn starch
  • 1/4 cup ground almonds
  • 1 egg yolk
  • 2 tbsp coarse sugar, optional

-Mix together strawberries, jam, honey and cornstarch, set aside

-On a large piece of parchment paper, roll out dough to about 43 cm circle. Transfer dough with paper to a large baking sheet. Sprinkle dough with ground almonds, leaving a 8 cm border. Scrape strawberry mixture onto almonds.

-Fold over pastry edge. Sprinkle streusel over strawberries.

-Mix egg yolk with 2 tsp of water, brush over pastry. Sprinkle with coarse suger if desired. Bake in 375F/190C preheated oven 50 to 60 minutes, or until golden brown.

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Tip: Feel free to use all-purpose flour and sugar, using the same amount.

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Beautiful Peonies blooming in our garden!

 

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

Forest Berries Meringue Pie/Waldbeeren Meringue Kuchen

Happy weekend everyone!!

While growing up in Switzerland, we used to spend a lot of time in the forest. With family or with school. They have nicely looked after hiking trails. There is just something calming and peaceful about it. We would also often look for and find a lot of blueberries and strawberries! Now these are sweet memories:)

I’ve had a lot of raspberries and we are still picking some strawberries in our garden. We used to have blackberries but after getting hurt (scratched) a lot, we had enough and we dug the plant out…but I tell you that is a stubborn plant, it keeps on growing back…My brother in Switzerland has a thorn-less blackberry plant!!! That is the most amazing thing. Haven’t seen this here so far.

For this berry pie I used a mix of what I like to call forest berries (Waldbeeren): blueberries, strawberries, blackberries and raspberries. Deliciously melt in your mouth meringue filling! Totally worth trying out! Feel free to use your favorite pie crust recipe.

 

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Forest Berries Meringue Pie

Pie crust:

  • 200 g unbleached all-purpose flour
  • 1/2 tsp salt
  • 100 g butter, cold, cut into very small pieces
  • 2-3 tbsp honey
  • 1/2 lemon, zest
  • 1 egg

-Mix together flour and salt, add butter and with a pastry blender or your hands mix until crumbly.

-Add lemon zest, honey and egg. Knead only until it holds together. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.

-Preheat oven to 375F/190C

-Grease a 9-inch pie form. Roll out dough to fit form. Prick dough with a fork. For blind baking I cover bottom with parchment paper, then as a weight I pour some legumes like dry chickpeas over paper. Bake for about 10 minutes then remove paper with legumes and lower oven temperature to 350F/180C and finish bake until golden brown.

Meringue:

  • 3 egg whites
  • 1 pinch of salt
  • 150 g sugar (I used honey)
  • 500 g berries of your choice (I used blackberries, blueberries, raspberries, strawberries)

-Beat egg whites with salt until peaks form, add half of the sugar, beat until shiny then add rest of sugar until stiff.

-Mix half of the meringue with the berries. Fill into baked pie crust. Then top with remaining meringue.

-Bake in 375F/190C oven for a few minutes until golden brown.

 

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Hiking in the Swiss Alps 2016

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Enjoy!

Wishing you all a happy weekend!

Ursula

 

 

 

 

You can find me on Instagram: @littleswisslittlecanadian