Strawberry puff dessert cream

Strawberry puff dessert cream


Strawberries — 900 g
Cream for whipping — 3,25 cups
Sugar powder — 1/3 cup
Vanillin — 1 teaspoon
Cookies are amateur (or any other light (by weight!) Simple cookies by type of crackers) — 24-28 pieces
Dark chocolate — 60 g

Cooking Strawberry puff dessert from cream:

Wash the strawberries and cut them.
With a hand mixer, whip 3 cups of cream to air-resistant peaks. Pour in the powdered sugar, vanillin and whisk until smooth.

Put a thin layer of cream on the bottom of the dish. On top, lay out 6 cookies. Again layer of cream and then strawberries. Repeat these layers three times, the last layer should be cream.

For the glaze, bring the remaining cream to a boil and throw the chocolate there. Once the cream has boiled, turn off the heat and quickly whisk until smooth, so that the chocolate is completely melted.

The glaze must be thick and shiny. Sprinkle the glaze over the dessert and put the dish in the refrigerator for at least 4 hours, so that the cookies completely soften.

Serve with fresh berries.

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