Today we are preparing together a delicious and scenic dessert with plain biscuits, cream, and strawberries. It is an easy and quick spoon dessert to make, fresh, creamy, and very tasty!
The beauty of this creamy spoon dessert is that we can prepare it all year round using the seasonal fruits we like most.
So, if you are not fond of strawberries, don’t worry, you can still enjoy this dessert using, for example, peaches, apricots, kiwis, bananas, etc.
This quick dessert with biscuits and cream is the perfect solution if you’re always in a hurry or not fond of long and complex preparations!
We can offer it after a Sunday lunch, or bring it to a friend’s dinner if we’ve been invited, it will surely be a success!
It’s delicious, easy to make, beautiful to present, and if we want, we can also freeze it and serve it as an ice cream cake or semifreddo.
To make this delicious quick dessert with biscuits, cream, and fruit you just need to prepare a good custard and then assemble the ingredients together!
If I’ve made your mouth water a little, prepare this biscuits and cream cake with me, it’s amazing!!
Other delicious proposals you can’t miss!!
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: about 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (medium whole)
- 1 qt milk (whole)
- 3/4 cup cornstarch
- 1 cup sugar
- 2 lemons (grated zest)
- 14 Digestive biscuits (with a 10-inch mold, if yours is bigger, the number of biscuits varies)
- 1 cup strawberries (or other fresh fruit to taste)
- as needed milk (to soak the biscuits)
Tools
- Loaf pan
- Bowl
- Hand mixer
- Spatula
- Saucepan
- Sieve
- Lemon zester
Steps
First, wash the strawberries and slice them thinly. If you prefer, you can use the fresh fruit you like best, just be sure to slice it thinly. Set them aside.
Line a 10-11 inch loaf pan with plastic wrap.
In a bowl, pour a little milk and quickly dip the Digestive biscuits before placing them at the bottom of the pan and on all sides (I used 3 at the bottom, 3 on the sides, and 2 at the ends).
If you use a larger loaf pan than mine, you may need to use more biscuits, so it’s always better to have a few extra on hand!
The only precaution: make this dessert following the steps in the order I described because the cream must be used boiling, so it is the last thing you should do.
Set the pan aside and prepare the cream. I’ve decided to make it with whole eggs, which means both yolks and whites.
Pour the WHOLE milk into a saucepan, add the zest of half a lemon, and bring it to the stove over a very low flame.
In a bowl, break the whole medium eggs. Gradually add the sugar and beat well with an electric mixer.
If you prefer, you can use a simple hand whisk instead of the mixer.
Flavor the egg and sugar mixture with the zest of a whole lemon, possibly organic, washed, and well-dried.
Instead of lemon, you can use vanilla if you prefer, or other dessert flavors.
Incorporate the cornstarch into the bowl using a sieve to avoid lumps.
Mix well and, if necessary, dilute the mixture with a ladle of not boiling milk, remember.
At this point, pour all the milk you had heated into the egg mixture.
Give it a quick stir and pour everything back into the saucepan, place it on the stove, and cook the cream over a very low flame until it thickens.
As soon as the cream is ready, pour it into a container, still boiling, to assemble the dessert.
Scoop some cream with a ladle and lay it over the biscuits, creating a layer up to half of the pan.
Place the strawberry slices next to each other on top, creating another layer.
Then pour all the remaining cream over, arrange the strawberries on top, and finish with a layer of biscuits.
If you want, you can create another layer of biscuits in the middle, exactly after making the cream and strawberry layer, so when you cut it, you’ll see a layer in the middle too.
Cover the surface with plastic wrap and place it in the freezer for about 40 minutes and then in the fridge for at least one/two hours.
If you prefer, you can skip the freezer step and put it directly in the fridge but no less than four hours.
Once your quick biscuit dessert has rested, all that’s left is to remove it and enjoy it.
Remove the plastic wrap from the surface and take a serving plate suitable for holding your dessert.
Place the plate on the pan and with a decisive (but careful!) move, flip it onto a table.
Gently remove the loaf pan and peel off the plastic wrap to admire your beautiful quick dessert with cream and biscuits!
Finally, you can enjoy this delightful spoon dessert with cream biscuits and strawberries!
Beautiful to look at, fresh, with plenty of cream… a real delight!
I hope I’ve made you want to try making this easy, quick, and beautiful dessert!
Come back soon and let me know in the comments if you try it!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
Why is the custard used while still hot to assemble the dessert?
In this specific case, the hot cream helps to “soften” the fruit a bit. When cutting the dessert into slices, it prevents the fruit from slipping out the sides!
I don’t have a loaf pan, can I still make this dessert?
Of course! We can use the mold we like best, or simply a glass baking dish where tiramisu is usually prepared 😉
The loaf pan I used was 10 in, and in total, I used 14 Digestive biscuits.
If you decide to use a larger mold, you will obviously get a different shape than mine, and you will need to use more biscuits, but you can easily adjust as you assemble the layers.I don’t like Digestive biscuits, what can I use?
No problem, you can make this dessert using the plain biscuits you like best, even the long ones for milk.
Can I skip the freezer step?
Yes, sure, but in this case, you need to leave the dessert in the fridge to cool for at least 4 hours.
How long does this biscuit dessert last?
This dessert lasts for about a couple of days in the fridge, but we can also freeze it and serve it, sliced, as if it were an ice cream cake or a semifreddo.
The only precaution is that if once frozen, you let it defrost completely, it cannot be refrozen, so for practicality, it’s preferable to slice it and immediately put the remaining dessert back in the freezer.
