Dolce vita dessert

4 servings

600 minutes

The Dolce Vita dessert is a true embodiment of the sweet life. This authorial masterpiece combines the tenderness of airy biscuit, the rich flavor of strawberry mousse with white chocolate, and exquisite strawberry jelly. Each layer offers a harmony of sweetness and light acidity, while the silky texture of the mousse captivates from the first bite. The origins of this dessert can be found in a love for Italian culinary traditions, where fresh berries and creamy notes create a magic of taste. Served chilled, it refreshes perfectly and delights with an exquisite balance of ingredients. It is not just a dessert but a work of art that adds a special atmosphere of enjoyment and coziness to any moment.

Energy value per serving

• Calories: 1074
• Proteins: 22.2g
• Fats: 45g
• Carbohydrates: 145.5g

Ingredients

• Wheat flour: 100 g
• Chicken egg: 4 pc
• Sugar: 210 g
• Strawberry puree: 760 g
• Cream cheese: 160 g
• Cream 35%: 160 ml
• White chocolate: 210 g
• Gelatin in plates: 27 g
• Red food coloring: 2 g
• Glucose syrup: 60 g
• Vanilla: 1 g

Cooking steps

1. Prepare the biscuit: beat eggs and 100 grams of sugar until smooth, then add flour and beat again. Then pour the mixture into a mold and place it in an oven preheated to 180 degrees for 5-6 minutes, then remove and let cool.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 210 g
   • Wheat flour: 100 g

2. To make strawberry mousse, take 460 grams of strawberry puree, 110 grams of sugar and put it on the heat. Soak 17 grams of gelatin and add it to the strawberry puree. Then whip cream cheese and cream using a blender. Melt white chocolate in a water bath and add it to the cheese and cream mixture. Finally, combine the ingredients, add food coloring and mix everything together. Leave in the fridge to cool the mousse.

   Required ingredients:

   • Strawberry puree: 760 g
   • Sugar: 210 g
   • Gelatin in plates: 27 g
   • Cream cheese: 160 g
   • Cream 35%: 160 ml
   • White chocolate: 210 g
   • Red food coloring: 2 g

3. Take 300 grams of strawberry puree and heated glucose. Soak 10 grams of gelatin and mix with the puree, add vanilla, then strain through a sieve.

   Required ingredients:

   • Strawberry puree: 760 g
   • Glucose syrup: 60 g
   • Gelatin in plates: 27 g
   • Vanilla: 1 g

4. Pour 400 grams of strawberry mousse into a mold, let it cool, then pour strawberry jelly on top, cover with sponge cake, repeat with strawberry mousse and sponge cake again, let it cool, and after cooling add strawberry jelly.

   Required ingredients:

   • Strawberry puree: 760 g
   • Strawberry puree: 760 g

5. Let the dessert cool, decorate with fresh strawberries on top, and refrigerate overnight.

   Required ingredients:

   • Strawberry puree: 760 g