I wanted to share something sweet this week. I found a couple of pie recipes that will definitely hit the spot. Time to slice it up.
1 (11 ounce) box vanilla wafers
1/2 cup butter, melted
1 cup fresh strawberries, hulled
1/2 lemon, juiced
3 tablespoons granulated sugar
1 1/2 cups heavy whipping cream
4 tablespoons confectioners' sugar, divided
1 teaspoon vanilla extract
1/2 cup créme fraîche
1/2 cup mascarpone
3 large eggs whites, chilled
Spray a 10-inch springform pan with nonstick cooking spray.
In the work bowl of a food processor, add vanilla wafers and melted butter; pulse until mixture resembles coarse crumbs. Firmly press into the bottom and slightly up the sides of prepared pan. Refrigerate for 20 minutes.
In the container of a blender, add strawberries, lemon juice, and granulated sugar. Process until smooth, and set aside.
In a medium bowl, combine cream, 2 tablespoons confectioners' sugar, and vanilla. Beat at high speed with an electric mixer until stiff peaks form.
In a separate medium bowl, beat créme fraîche and mascarpone at high speed until combined. Add to whipped cream ,mixture, and beat at medium speed until combined.
In a separate medium bowl, with clean beaters, add egg whites, and beat at high speed until soft peaks form. Add remiining 2 tablespoons of confectioners' sugar, and beat until stiff peaks from. Gently fold egg whites tiny whipped cream mixture. Fold in half the strawberry purée; spread over crust. Spoon remaining strawberry purée over the top and swirl, using a wooden pick. Cover with aluminum foil, and freeze at least 2 hours or up to 5 days. Remove from freezer 15 minutes before serving.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
