The strawberry season is in full swing and I'm enjoying it. I eat them every week plain or with a little sugar, but I also let myself be tempted by desserts with the intense scent of these berries. The dessert I offer today is incredibly light on the palate, made entirely of egg whites, strawberries and sugar. I used the amount of sugar indicated, however I found it very sweet so I suggest you use less. Icy, it is very refreshing, perfect for the hot days that we are having at the moment.
For a circle 20 cm in diameter or for a 400 ml charlotte mold:
° 150 g of Breton pancakes or other dry biscuits (speculoos)
° 50 g of butter
° 250 g of strawberries (keep 2-3 strawberries for decoration)
° 60 g of egg whites
° 200 g (160 g) sugar
Prepare a removable circle 20 cm in diameter or film the bottom of a classic circle to make a waterproof background. Or if like me, you take a charlotte mold, draw the bottom of the mold on baking paper.
In a blender, mix the Breton pancakes and the cold butter until you get a smooth dough.
Place this dough at the bottom of the circle or press it onto the circle drawn on your baking paper.
Wash the blender and mix the washed and hulled strawberries.
Beat the egg whites until stiff, then reduce the speed and gradually add the sugar.
Then add the mixed strawberries.
Pour the strawberry mousse on the bottom of the cookies in the circle or pour it into the charlotte mold.
Place the circle or base of cookies and the charlotte mold in the freezer for at least 6 hours.
If you took a charlotte mold, place the base on a serving platter and turn the cake out of the base.
Take the cake out of the freezer when ready to serve, it will be perfect for cutting.
Decorate with a few cut strawberries.
This cake can be stored for 1 month in the freezer as long as it is not thawed.
Enjoy !
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