Today a sweet recipe: cream and strawberry cup.

Strawberries!!! How good are they eaten just like that, with nothing else? But they can make any dessert special, even one of those to prepare at the last minute just because we want a sweet treat after Sunday lunch. So let’s quickly combine two ladyfingers slightly soaked in some milk, a dollop of whipped cream with ricotta, and lots of strawberries, and to finish a shiny red strawberry coulis…… the most greedy can add some dark chocolate flakes that go perfectly!

Making this dessert is really very simple as I wrote earlier but just as good to enjoy after a nice fish-based lunch, for example, imagine sitting at the table with your family or friends and after eating delicious clam pasta and fragrant salmon en papillote, you enjoy, amidst chatter and laughter, a soft cream and strawberry cup! I’m already thinking about who to invite to lunch.

Now let’s see together, step by step, how to make this recipe.

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Ingredients for 4 cream and strawberry cups

2/3 cup heavy cream
6.2 oz cream cheese (Philadelphia)
2.6 oz ricotta
1.8 oz powdered sugar
8 ladyfingers
8 strawberries (approximately)
to taste milk (for soaking)
4.4 oz strawberries
0.9 oz sugar
1 tablespoon lemon (juice)

Tools

1 Scale
4 Cups
1 Mixer
1 Bowl
1 Piping bag
1 Knife
1 Cutting board
1 Saucepan

Let’s prepare the cream and strawberry cups together

In the bowl of the stand mixer or electric beater, pour the heavy cream and turn it on. Let it work until the cream is whipped. Meanwhile, take 6 strawberries, wash them, and remove the leaves, then cut them into small dices.
In a bowl, pour the cream cheese, ricotta, and powdered sugar, and work the mix with a spatula or fork until you get a smooth cream, at this point add half of the whipped cream, stirring gently with a spatula, then add the remaining half, always gently with movements from the bottom up to avoid deflating the cream. Transfer the obtained cream into a piping bag with a star tip.
In a cup, place a dollop of cream, then take a ladyfinger and split it in half. In a small bowl, place a little milk and quickly dip the biscuit in it, turning it, and place it in the cup to form the base of our dessert. Repeat for the other three cups.
With the cream, cover the ladyfinger and make a layer, then add a handful of diced strawberries, and if you like, some chocolate flakes. Repeat for the other cups.
Take another ladyfinger and do the same as for the first layer, cut it in half, quickly dip it in the milk and place it on top of the cream and strawberries. Now cover with cream making dollops for a nicer effect. Repeat for the remaining cups and decorate with half a strawberry. Place the cups in the fridge to rest for at least an hour.
Meanwhile, prepare the fruit sauce to place on top, it’s optional but I recommend it because it’s delicious. On the blog, you can find the detailed recipe for strawberry coulis but now I’ll tell you how to make it.
Roughly chop the strawberries and put them in a saucepan with sugar and lemon, then let them cook until the fruit breaks down. Strain it through a fine sieve and let it cool.
Before serving, pour a little strawberry sauce on the cups and take a picture of your cream and strawberry cups, post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know if you added chocolate or not.