Lactalis Culinary

METHOD

For The Mascarpone Mixture

1. Using an electric mixer in a medium bowl, whip eggs together (6 yolks, 3 whole) with 1 ounce of vanilla extract and 16 ounces of sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl.
    
2. Mix the Mascarpone until it creates a soft, spreadable mixture with medium peaks. Gently fold the Mascarpone mixture into the egg mixture until combined.
    
3. Add red food color, freeze-dried strawberries, and Strawberry Nesquik. Combine together.
    
4. Spread some strawberry champagne gel in the bottom of a baking dish.
    
5. In a separate dish, mix vanilla extract and strawberry milk together.
    
6. Working one at a time, quickly dip each ladyfinger into the strawberry milk mixture. They are quite porous and will fall apart if left in the liquid too long. Place them rounded-side up at the bottom of a baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer. Break the ladyfingers in half as needed to fill any obvious gaps (a little space in between is okay).
    
7. Spread half the Mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining milk-dipped ladyfingers and Mascarpone mixture.
    
8. Dust half of the top layer with 1 tablespoon of the strawberry shortcake crumbs (see below) and the other half with 1 tablespoon of the strawberry champagne gel (see below). Top with sliced strawberry and edible viola flower.
    
9. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours before slicing or scooping to serve. (If you can wait 24 hours, all the better.)
    

For The Strawberry Shortcake Crumbs

1. Preheat oven to 350 degrees F.
    
2. Crush the Oreos into very small crumbles. Use either a food processor or place the Oreos in a plastic bag and pound them with a meat mallet or rolling pin. They do not have to be all the same size.
    
3. Place the crumbled Oreos in a medium bowl and add strawberry Jell-O powder and melted butter. Mix gently to combine.
    
4. Spread the mixture onto a greased baking sheet. (Or top the baking sheet with parchment paper or a silicone mat first.) Bake for 8 minutes.
    
5. Remove from the oven and let cool.
    

For The Strawberry & Champagne Gel

1. Mix the frozen strawberries with the sugar. Cover it well and cook on a double boiler for 3 to 4 hours. After that, remove the wrap and let the liquid drain on a sieve that’s lined with a kitchen paper. Do this in your fridge.
    
2. Transfer the strawberry broth into a saucepan. Add the champagne and agar powder. Mix and bring to a boil for at least 1 minute. Then pour into a bowl and let cool in fridge. Once it’s cold and has set, transfer it into a blender and blend until smooth.