Mason Jar Mixed Berry Shortcake
Mason Jar Mixed Berry Shortcake
Light and airy genoise cake is beautifully layered in a mason jar along with crème anglaise (basically melted ice cream) and summer berries. This recipe comes courtesy of Mieko Takahashi of The Dessert Bar for Reddi-wip
Servings
6
Ingredients
- 9 egg whites
- 9 egg yolks
- 4/5 cup sugar a
- 1/5 cup sugar b
- 3/4 cup cake flour
- 2/5 cup butter
- 4/5 cup milk
- 1/2 vanilla bean
- 3 tablespoon + ½ teaspoon. sugar
- 2 egg yolks
- 2 1/2 tablespoon all-purpose flour
- 1 teaspoon cognac
- 2 tablespoon condensed milk
- fresh strawberries, blueberries and raspberries (to taste)
- powered sugar (enough to dust strawberries)
- kirsch syrup (cherry brandy, for dipping genoise into)
- reddi-wip
Directions
- Sift flour.
- Gradually mix egg whites and “Sugar A.”
- Whisk egg yolks and “Sugar B.” Combine with egg white mixture.
- Mix in flour to egg mixture and carefully fold in the melted butter.
- Place on parchment paper and bake at 325 degrees for 15 minutes.
- Once baked, cut genoise into small circles and freeze.
- In a bowl, mix together egg yolks, sugar and sifted flour.
- Vertically slice the vanilla bean and remove seeds (keep seeds).
- Heat milk, vanilla bean and seeds in a pot until warm (do not boil).
- Pour heated mixture gradually into the egg yolk mixture; mix thoroughly.
- Heat and whisk entire mixture on low until it thickens.
- Let cool and add Cognac and condensed milk.
- Cut strawberries into tiny cubes; top with powdered sugar and let macerate at room temperature
- Dip genoise circles in Kirsch syrup (cherry brandy)
- Spoon macerated strawberries into the mason jar; add a layer of the creme anglaise
- Drop the soaked genoise on top of anglaise and whoosh with Reddi-wip
- Spoon in more strawberries and drop another circle of genoise; add anglaise
- Continue layering dessert until filled and top with Reddi-wip and fresh berries