Not so long ago, as we were at Jacob’s mom’s, she handed us a piece of a frozen strawberry and cream dessert that she had just made. The recipe, from The Recipe Critic (see the original post here), was absolutely what I needed at that time: something cool, fresh, creamy and fruity.
I had almost forgotten about this dessert when last week, as it was getting hotter and hotter in here, I just thought of how amazing it would be to re-do this with seasonal fruits, which at this point are raspberries.
So over all, it is very easy to do. For those of you who, just like me, like to get dressed-up and go out during the day and come back to a sweet treat, I am pretty sure this recipe will do the trick.
I slightly changed the original recipe to which I added some marzipan, added some almonds instead of pecans and used raspberries instead of strawberries. But over all, it is a great dessert from The Recipe Critic that I am happy to share :
You will need:
4 graham crackers sheets
½ cup of sliced almonds
150 ml of melted butter
90 grams of grated marzipan
1 cup of flour
1/3 cup of brown sugar
2 egg whites
½ cup of sugar
1 cup of 35% cream
4 ounces of cream cheese
2 cups of raspberries
What to do:
In a food processor, ground the graham crackers with the almonds. Add the butter and mix well. Add the marzipan, flour and brown sugar and mix until you get crumbles.
Spread the crumble on a baking sheet and bake for 20 minutes, stirring many times. Transfer in a bowl and let it cool.
In a bowl, whisk the egg white until they start to from soft peeks. Gradually add the sugar until the peeks are a little firmer (do not over whisk your egg white).
Still with the whisk, slowly add the cream and mix on medium speed for about 5 minutes.
Add the juice of the lemon and the cream cheese and mix on medium speed until it is blended.
With a spatula, add the raspberries.
In a rectangular buttered pan, spread half the crumble. Pour the raspberry mixture on top, and then add the rest of the crumble.
Freeze for about 4 hours. When ready to serve, take the pan out of the freezer for about 10 minutes.
Cut in bars, and enjoy!