This recipe is for those who have a penchant for sweet treats and professional plating. Say hello to the Vanilla Strawberry Bliss, from The Mandarin Cake Shop in Dubai's Mandarin Oriental Jumeira.
For Ramadan this year, we're showcasing a selection of recipes for drinks, dishes and desserts from some of the region's best chefs and most well-known restaurants.
Elevate your dessert spread with this multi-layered masterpiece that balances the airy lightness of a Tahitian vanilla genoise with the vibrant intensity of a hand-cooked strawberry confit. Enveloped in a velvety mascarpone crémeux and finished with a brilliant white chocolate ganache, every slice offers a sophisticated play on textures.
This is a refined, patisserie-standard sweet creation that has been designed to bring a touch of luxury to the table, making it the ultimate centrepiece for an elegant gathering or an indulgent finish to Iftar.
Ingredients
Vanilla Genoise
- 6 eggs
- 180g of sugar
- 150g of sifted flour
- 40g of warm butter
- 1 teaspoon of Tahitian vanilla
Strawberry Confit
- 300g of fresh strawberries
- 60g of sugar
- 6g of pectin
- 1 lemon (zested)
Mascarpone Crémeux
- 250g of Mascarpone cheese
- 150g of softly whipped cream
- 80g of icing sugar
- 1 scraped pod and vanilla beans
White Chocolate Ganache
- 250g of premium white chocolate couverture
- 150g of heavy cream
- 30g of butter
Method
Vanilla Genoise
- Whisk all six eggs together with the sugar, until pale and aerated
- Fold in the sifted flour
- Once folded, add in the warm butter and vanilla
- Bake at 170°C until a skewer comes out clean
- Allow the Genoise sponge to cool, and once cool, level the cake
Strawberry Confit
- Slowly cook the fresh strawberries with the sugar and lemon zest
- Add in the pectin and reduce to a vibrant, glossy consistency
- Chill until structured yet supple
Mascarpone Crémeux
- Smoothly blend the mascarpone cheese with the icing sugar and vanilla seeds
- Fold in the softly whipped cream for a light, velvety texture
White Chocolate Ganache
- Emulsify the premium white chocolate couverture with the heavy cream
- Finish with the butter for brilliance and smoothness
- Allow to set to a spreadable sheen.
Assembly
- Layer and alternate the vanilla sponge with strawberry confit and mascarpone crémeux
- Finish with a flawless veil of white chocolate ganache
- Allow to sit in the fridge to cool and come together before slicing
