- Servings: 8
|8||Sponge Cake Shells|
|1 pt||Fresh Strawberries|
|6 Tbsp||Sugar, divided|
|1 tsp||Orange Zest|
|2 Tbsp||Grand Marnier, divided|
|1 pt||Heavy Cream|
|¼ cup||Lemon Curd|
|¼ cup||Marshmallow Creme|
|Whole Berries & Orange Zest, for garnish|
Remove sponge cakes from package and spread 1/2 tablespoon of butter on the inside of each; place in a 325 degree oven for 15-20 minutes, to warm cakes and melt butter. While cakes warm, wash strawberries, remove hulls, slice and place in a large bowl. Stir in 4 tablespoons sugar, zest, and one tablespoon of Grand Marnier, until combined; lightly crush some berries to release juices, then set aside. Use more sugar to taste if berries are not as ripe. Whip cream, using a hand mixer, on high until peaks begin to form. Add remaining tablespoon Grand Marnier, lemon curd and marshmallow creme, then beat on high briefly, until well mixed. To serve, fill warm cakes with fruit. Add a dollop of citrus whipped cream, then top with additional strawberries and whipped cream. Garnish with whole berries and a bit of orange zest. Serve immediately.
Title translation: Â“To Die while Dreaming.Â” This dessert plays on a popular Dominican beverage. Adding butter to the sponge cakes and warming really helps them absorb the juices better. The marshmallow cream will help keep the whipped cream more stable.