Directions:
- Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée.
- Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.
- Beat the cream.
- Line the sides of a cylindrical mold with ladyfingers.
- Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.
- Cover with wraxed paper and refrigerate for 8 hours.
- Reverse dessert into a serving dish. Decorate with fresh strawberries.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.39 Kcal (1383 kJ) | ||
| Calories from fat | 192.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.37g | 33% | |
|---|---|---|---|
| Cholesterol | 273.74mg | 91% | |
| Sodium | 102.09mg | 4% | |
| Potassium | 361.01mg | 8% | |
| Total Carbs | 27.58g | 9% | |
| Sugars | 20.69g | 83% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 10.14g | 20% | |
| Vitamin C | 89.7mg | 149% | |
| Iron | 1.2mg | 7% | |
| Calcium | 91.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 120.92 Kcal (506 kJ) | ||
| Calories from fat | 70.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 33% | |
|---|---|---|---|
| Cholesterol | 100.19mg | 91% | |
| Sodium | 37.36mg | 4% | |
| Potassium | 132.13mg | 8% | |
| Total Carbs | 10.09g | 9% | |
| Sugars | 7.57g | 83% | |
| Dietary Fiber | 1.11g | 12% | |
| Protein | 3.71g | 20% | |
| Vitamin C | 32.8mg | 149% | |
| Iron | 0.4mg | 7% | |
| Calcium | 33.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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