Description
A stunning French-inspired layered dessert combining fresh strawberries, spiced speculoos cookies, and silky diplomat cream. This Fraisier Spéculoos is elegant, indulgent, and surprisingly easy to prepare ahead of time.
Ingredients
Scale
- 400g fresh strawberries
- 200g speculoos cookies, crushed
- 80g butter, melted
- 500ml whole milk
- 120g granulated sugar
- 4 large egg yolks
- 40g cornstarch
- 1 vanilla bean or 1 tbsp vanilla extract
- 3 gelatin sheets (or 6g powdered gelatin)
- 250ml heavy cream, whipped
- 100g speculoos spread
Instructions
- Crush the speculoos cookies into fine crumbs and mix with melted butter.
- Press the mixture into a springform pan to form the base. Chill in the fridge.
- In a saucepan, heat milk with vanilla. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Slowly add hot milk while whisking constantly.
- Return the mixture to the saucepan and stir until it thickens into pastry cream.
- Soften gelatin sheets in cold water, then stir into warm pastry cream until dissolved. Let cool to room temperature.
- Whip the heavy cream to stiff peaks, then gently fold it into the cooled pastry cream to make diplomat cream.
- Line the inside edge of the pan with strawberries (cut side out). Fill halfway with cream and press more strawberries inside. Top with the remaining cream.
- Smooth the top and refrigerate for at least 4 hours or overnight.
- Once set, spread speculoos spread on top and decorate as desired.
- Unmold carefully and serve chilled.
Notes
- Chill overnight for best results and easy slicing.
- Use ripe but firm strawberries to maintain structure.
- Trim the strawberries’ base so they sit flat in the cream layer.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: fraisier, speculoos, strawberry cake, French dessert, layered cake, diplomat cream, no bake dessert