Fraisier

Method

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1. Whisk the eggs and sugar over simmering water until warm, then off the heat for 8 minutes until tripled and holding a ribbon. Fold in the flour and melted butter.

   Mark done Start 8 min timer

2. Bake in a lined 22 cm tin at 180°C for 25 minutes. Cool and split into two discs.

   Mark done Start 25 min timer

3. Boil the syrup water and sugar, cool, add the kirsch.

   Mark done

4. Make a pastry cream with the milk, yolks, sugar, cornflour and vanilla and cool it to room temperature. Beat the room-temperature butter until pale, then beat the cream into it a spoonful at a time.

   Mark done

5. Set a 22 cm ring on a plate, lay in one sponge disc and brush generously with syrup.

   Mark done

6. Halve the largest strawberries and stand them cut-side against the ring all the way round. Pipe mousseline between and behind them, then fill the centre with the remaining fruit and more cream.

   Mark done

7. Top with the second sponge, brush with syrup, and chill 240 minutes. Roll the marzipan thin, lay it over the top, and remove the ring.

   Mark done

Chef’s Tips

• Sort the strawberries by size before you start.
• Cut faces against the ring, or the sides look wrong.
• Both mousseline components at room temperature.

Pairing Suggestions

• Champagne
• Coffee
• More strawberries

Storage & Reheating

Refrigerated for 2 days. It does not freeze — the strawberries collapse.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.