White Chocolate Desserts With Strawberries
Najat
Photo by Najat
Get ready to dive into a dessert that’s as fun to make as it is to eat! This no-bake layered cake is a dreamy combination of creamy mascarpone, sweet strawberries, and the crunch of petit beurre biscuits. It’s topped with a smooth white chocolate ganache that feels like a little hug for your taste buds.
The process is simple—no baking, no fuss. You’ll whip up a luscious cream, layer it with biscuits soaked in milk, and let the whole thing chill out in the fridge. It’s one of those desserts that feels fancy but is surprisingly easy to pull off.
The best part? The flavors. It’s creamy, fruity, chocolaty, and just the right amount of sweet. Perfect for a weekend treat, a family gathering, or honestly, just because you deserve something indulgent. Trust me, you’ll want to make this again and again!
Ingredients
CREAM
FILLING
TOPPING
GARNISH
Tips
Ensure the ganache cools completely before adding it to the cream. Warm ganache can cause the cream to become runny.
Dip the biscuits briefly in milk to avoid making them too soggy.
Line the bottom of the springform pan with parchment paper for easy transfer to a serving plate.
Allow the cake plenty of time to set in the refrigerator; overnight is ideal for the best texture and flavor.
When pouring the ganache, lightly tap the springform pan on the counter to remove air bubbles and achieve a smooth layer.
Use a warm knife (run it under hot water and dry it) to cut clean slices and prevent the layers from shifting or the ganache from cracking.
Instructions
Heat 40 ml of heavy cream until just below boiling point. Add 100 g of white chocolate, let sit for 1 minute, then stir until smooth and creamy. Allow to cool completely.
In a deep bowl, combine the mascarpone, cooled ganache, vanilla sugar, whipped cream stabilizer, and powdered sugar. Mix for 1 minute. Gradually add the 500 ml of heavy cream while mixing until the cream stiffens.
Briefly dip the petit beurre biscuits in milk.
Place a layer of biscuits at the bottom of a springform pan. Spread a quarter of the cream over the biscuit layer and smooth it out. Evenly distribute the 75 g of strawberry pieces over the cream. Repeat with another quarter of the cream and a new layer of biscuits. Finish with a final layer of biscuits and the remaining cream. Smooth the top. Cover the springform pan and refrigerate for at least 1 hour to set.
Heat 90 ml of heavy cream until just below boiling point. Add 150 g of white chocolate, let sit for 1 minute, then stir until smooth and creamy. Allow to cool.
Spread the ganache evenly over the cake and refrigerate for at least 4–5 hours, preferably overnight.
Slice the cake into equal portions. Garnish with lines of chocolate, coconut balls, and strawberry pieces.
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