We don’t get graham crackers here in the UK. A lot of people replace them with digestive biscuits. For this recipe I’ve decided to try petit beurre biscuits instead, and it worked really nice!
Ingredients (serves 6)
500 gr fresh English strawberries, washed
600ml whipping cream
3 tbs confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
1 packet Petit beurre (I get them from my local Turkish shop)
50 gr dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip the cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9×13 inch baking pan, or a similarly-sized platter. Lay down six petit beurre biscuits. Lightly cover the top of the petit beurres with more whipped cream, and then a single layer of strawberries. Repeat twice, until you have three layers of petit beurres. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat 2 tbs of cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the biscuits have softened completely. Garnish with additional berries.
Recipe adapted from the kitchn.com
