0:00 / 0:00
Team
Chefclub
Total time : 40 min
1,5 cup white chocolate
1 sponge cake
1 cup strawberry sauce
2,5 cup strawberries
1 cup mascarpone cheese
0,66 cup icing sugar
1 package vanilla pudding powder
2 cup whipping cream
1 orange
Step 1/4
Coat the inside of the bowls with melted white chocolate and place them in the freezer for 1 hour. Brush the top of the sponge cake with strawberry sauce and cover it with thinly sliced strawberries.
Step 2/4
With the corkscrew, poke holes in the bottom of the Pringles ® can. Whip the mascarpone with the icing sugar, vanilla pudding powder, and whipping cream.
Step 3/4
Fill the tin with the whipped cream mixture and use the orange to push through the Pringles ® can, extruding whipped cream spaghetti over the top of the cake.
Step 4/4
Demold the 2 bowls of white chocolate and fill 1 with the reMayning strawberry sauce and 3 halved strawberries. Place the 2nd bowl, upside down, on a hot plate to slightly melt the rim and stick it first bowl to make a ball. Place the ball in the center of the cake and surround it with halved strawberries. Break the ball and enjoy.
Share with the community!
Have a note about this recipe? Share it here. Choose question or tip if that better fits your comment.
0/400 Character limit