Italian recipe of the week: Cupola di fragola

Italian recipe of the week: Cupola di fragola
Cupola di fragola, or strawberry "dome" cake. Photo: Al.ta Cucina
This creamy Italian strawberry cake is sure to impress your dinner date.

See how it's done in this week's video recipe from the chefs at Al.ta Cucina.

Ingredients (serves eight)

-250g of mascarpone cheese

-120 g of powdered sugar (icing sugar)

-500ml of fresh liquid cream, whipped.

-8g of sheet gelatin

-30ml of milk,

-500 g of strawberries

-Juice of half a lemon

-30g of white sugar

– one disc of sponge cake (for the bottom)

 

Method:

– Slice 200g of strawberries into circles and arrange them to cover the inside of a bowl that has been lined with plastic wrap.

-Cut another 180g of strawberries into quarters and combine them with the juice of half of a lemon and two tablespoons of sugar. Blend and set aside.

– Place the gelatin sheet in cold water for 10 minutes (note: the water MUST be cold). Remove from the water and squeeze.  Then melt it in 30ml of warm milk. 

– In a bowl, mix the mascarpone with the powdered sugar. Add in the blended strawberries and mix well. Lastly, add the cream that has been previously whipped and the gelatin. Mix gently.

-Pour half of the cream into the bowl lined with strawberries.  Insert whole strawberries, and then add another layer with the remaining cream.

-Close with the disc of sponge cake and cover tightly with plastic wrap.  Place in the fridge for four hours. Turn the cake out onto a serving dish and enjoy.

Buon appetito! See more Italian video recipes in English by Al.ta Cucina on Facebook.


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