- 45 Savoiard (Ladyfingers) biscuits
- 600 g cream cheese
- 200 g white chocolate
- 200 ml whipping cream
- 1 tsp vanilla sugar
- 250 g strawberries
- 2 dl water Juice of 1 lemon
- 2 dl sugar
To prepare the syrup, pour the water, sugar and lemon juice into a pan, bring to a boil and cook for 4–5 minutes. Allow the syrup to cool.
Dip the biscuits one by one into the syrup and arrange ⅓ of them on a cake stand. Melt the white chocolate over a hot-water bath, allow to cool for a while. Whip the cream and stir carefully into the melted chocolate and cream cheese.
Pour ⅓ of the cream onto the biscuits and cover with ⅓ of chopped strawberries. Then add a layer of biscuits dipped in syrup, a layer of cream and a layer of strawberries. Repeat for the third layer. If desired, decorate with peppermint leaves or grated white chocolate.