Quebec strawberry mug

Serves : 4

Preparation time: 30 minutes

Cooking Time: 20 minutes

Ingredients

Genoa bread

• 8 eggs
• 10 ml (2 teaspoons) lemon juice
• 250 gr (9 oz) sugar
• 225 gr (8 oz) almond powder
• 170 gr (6 oz) potato starch
• 1 pinch salt
• 1/2 vanilla pod, split lengthwise, seeds removed
• 60 ml (4 tbsp) Amaretto
• 170 gr (6 oz) butter, melted

Mascarpone cream with spices

• 250 ml (1 cup) mascarpone cream
• 5 ml (1 tsp.) vanilla extract
• 3 ml (1/2 tsp.) ground cinnamon
• 3 ml (1/2 tsp.) star anise, ground
• 90 ml (6 tbsp) sugar
• 1 pinch salt
• 250 ml (1 cup) 35% cream

Strawberry salad

• 750 ml (3 cups) Quebec strawberries, cut into 4 pieces
• ½ lemon, juice
• 45 ml (3 tbsp.) sugar

Preparation

1. Preheat oven, rack in center, to 180°C (350°F).
2. Separate whites and yolks for 3 eggs.
3. In a bowl, using a whisk or hand mixer, beat the 3 egg whites and lemon juice until stiff, then add 30 ml (2 tbsp) sugar.
4. In a bowl, using a whisk or hand mixer, beat the whole eggs, 3 egg yolks and remaining sugar until smooth and fluffy (whiten the eggs).
5. Add the almond powder, potato starch, pinch of salt, vanilla, Amaretto and melted butter to the beaten eggs.
6. Using a spatula, fold in the stiffly beaten egg whites, gently lifting the dough to obtain a light, homogeneous cream.
7. On an ovenproof tray lined with parchment paper or a silicone mat, spread the mixture and bake for around 20 minutes. As the cake rises, check its doneness by inserting the tip of a knife into the center. The cake is done when the tip comes out dry.
8. Leave to cool, then cut into cubes.
9. Meanwhile, mix the sugar, lemon and strawberries in a bowl.
10. Refrigerate for 30 minutes.
11. In a bowl, using a whisk or hand mixer, whip the mascarpone, sugar, vanilla, cinnamon, star anise and salt until smooth.
12. In another bowl, using a whisk or hand mixer, whip the 35% cream until semi-firm.
13. Fold the whipped cream into the mascarpone mixture. Set aside in the fridge.

Assembly

1. Alternate the strawberries, cream and Genoa bread cubes in each serving mug.
2. Decorate with toasted marshmallows and strawberry purée.