in the kitchen
Ingredients
- 2 rounds genoise sponge
- 600 g large strawberries, hulled
- For diplomat cream: 500 ml milk, 4 yolks, 120 g sugar, 40 g cornflour, 2 gelatin leaves, 200 ml cream, 1 tsp vanilla
- 150 ml Kirsch syrup for soaking
- 200 g marzipan for top
Method
1
Make pastry cream, dissolve gelatin in it while warm, cool completely, then fold in whipped cream to make diplomat cream.
2
Place one sponge in a 22 cm ring, soak with Kirsch syrup. Press halved strawberries cut-side out around the inside edge of the ring.
3
Fill center with diplomat cream, scatter with whole small strawberries, cover with second sponge and soak.
4
Spread thin layer of cream on top, roll marzipan to fit and place on top. Chill at least 4 hours before removing ring.