Ingredients

• 1 1/4 cups sugar
• 1 cup water
• 1/4 cup Kirsch
• 12 ounces white Belgian chocolate, chopped
• 3/4 cup heavy cream
• 1 cup sliced strawberries
• 1/4 cup lemon juice
• 3 tablespoons Kirsch
• 3/4 cup mascarpone
• 3/4 cup heavy cream
• 2 large eggs
• 1/4 cup sugar
• 1/2 vanilla bean, scraped
• 1 1/4 cups fresh sliced strawberries
• 20 dry ladyfingers

Browse by ingredient

Instructions

1. For the syrup: Combine the sugar, water, and Kirsch in a medium saucepan and bring to a boil. Let cool completely.
2. For the ganache: Place the chocolate in a medium heatproof bowl. In a medium saucepan, heat the cream over medium until steaming; pour over the chocolate. Let sit until room temperature and cover with plastic. Transfer to the refrigerator to chill at least 4 hours.
3. For the strawberry puree: Combine the strawberries, lemon, and Kirsch in a medium saucepan; cook over medium heat until it softens and has a jam-like consistency, about 5 minutes. Chill completely (can be kept in the refrigerator up to overnight).
4. For the mascarpone cream: In an electric mixer, combine the mascarpone, cream, eggs, sugar, and vanilla until thickened.
5. Stir the strawberry puree into the ganache. In 8 dessert cups, layer the mascarpone cream, ladyfingers dipped in syrup, strawberry ganache, dipped ladyfingers and mascarpone. Top with whole strawberries. Refrigerate until ready to serve.