Double Cream100 gm
Mascarpone90 gm
Egg Yolk20 gm
Tia –Maria30 gm
Castor Sugar28 gm
Water15 gm
Strong Coffee110 gm
Strawberry Puree25 ml
Strawberry chopped30 gm
Cocoa powder15 gm
Savoiardi50 gm
Method
1) Place cream mascarpone, tia-maria, and whipped cream in a bowl;
2) Fold chopped strawberry & strawberry puree in the above mix;
3) Whisk egg yolks and boil sugar with water to soft ball stage;
4) Make pate bombe and fold in the mascarpone mix;
5) Dip savoirdi in coffee;
6) Assemble one layer of mascarpone mix and one layer of savoirdi;
7) Repeat the process twice;
8) Garnish with dust of cocoa powder, quenelle of strawberry cream & chocolate disc.
(Courtesy: Pastry Chef Vivek
Chauhan, The Imperial, New Delhi)