Surprise your guests with this exceptionally original dessert.
Ingredients
- 200g strawberries
- 4 egg yolks
- 1/2 cup powdered sugar
- Flavoring: 1 tablespoon amaretto liqueur or 1 teaspoon vanilla extract or 1 tablespoon vanilla sugar
Preparation
Preheat the oven to 200 degrees Celsius. Prepare 4 baking ramekins or other molds with a diameter of about 7 cm. Rinse strawberries, dry them, remove the stems, and cut them in half. Place them in the molds (about 50g of strawberries in each). Blanch the eggs with hot water, then separate the whites from the yolks. We will use only the yolks for the dessert, but the whites can be used to make meringues on another occasion (whites can be frozen).
Beat the egg yolks with powdered sugar until fluffy and pale cream (about 7 minutes in total) – it’s best to initially beat them over steam (in a metal bowl suspended over a pot of steaming water), and when the yolks are warm, remove them from the steam and continue beating, gradually adding liqueur or extract. Spread the obtained eggnog cream over the strawberries (about 2 tablespoons per serving). Place in the oven and bake for 10 minutes or until lightly browned and puffed up. The center of the dessert should remain liquid, it should not completely set, only a „crust” should form on the outside.
