Dive into the elegance of this dessert featuring a delicate biscuit base topped with a rich and creamy Stracciatella filling. This dessert blends the simplicity of a light, airy biscuit with the indulgence of a creamy filling speckled with dark chocolate shavings. The smooth texture and the crunchy chocolate create a perfect balance, making every bite a delightful experience.
Why You'll Love This: The Stracciatella Cream on Fluffy Biscuit Base is a treat that combines ease of preparation with sophisticated flavor. The smooth, creamy texture with bursts of chocolate provides a sensory delight, while the biscuit base adds a subtle sweetness that complements the rich topping. This dessert is perfect for those who appreciate a dessert that is as visually appealing as it is delicious.
Perfect Occasion: This dessert is ideal for high-tea events, elegant birthday parties, or as a sophisticated dessert at dinner parties. Its refined appearance and exquisite taste make it suitable for celebrations where you want to impress your guests with something special yet straightforward.
Decoration Tips: Adorn this elegant dessert with more than just taste—visual appeal matters too! Consider topping the Stracciatella cream with gold flakes or fresh berries for a touch of color. A few mint leaves or a dusting of powdered sugar can also enhance its visual appeal. For a festive look, arrange a few edible flowers around the edges before serving.
Ingredients:
- For the Biscuit Base:
- 3 egg yolks
- 3 tablespoons cold water
- 60 grams sugar
- 1 teaspoon vanilla extract
- 3 egg whites
- A pinch of salt
- 70 grams flour
- For the Stracciatella Cream:
- 250 grams low-fat quark (20% fat)
- 250 grams cream cheese
- 70 grams sugar
- 6 sheets of gelatin
- 250 ml whipped cream
- 100 grams dark chocolate, grated
- Additional:
- Apricot jam for brushing
- Begin with the biscuit base by vigorously whisking together the egg yolks, cold water, sugar, and vanilla until frothy. In a separate bowl, beat the egg whites with salt until stiff peaks form, then fold them into the yolk mixture. Gently fold in the flour last to maintain the airiness.
- Pour the batter into a preheated oven set at 200 degrees Celsius and bake for approximately 10-12 minutes until light brown. Allow to cool, then brush with apricot jam.
- For the cream, mix quark and cream cheese with sugar until smooth. Soak the gelatin sheets in cold water for 5 minutes, squeeze out excess water, and dissolve in 3 tablespoons of warm water over a water bath. Quickly incorporate the melted gelatin into the cream mixture.
- Finally, fold in the whipped cream and grated chocolate to create the Stracciatella effect.
- Spread the cream evenly over the cooled biscuit base and refrigerate for at least 4 hours to set.
- Decorate as desired before serving.
Enjoy this divine combination of fluffy biscuit and creamy chocolate that promises to be the highlight of your dessert table!