Strawberry Dessert

Whip 2 small egg whites with 130 g granulated sugar until very stiff, fill into a piping bag and pipe dotted rings onto a baking tray lined with baking paper. Dry these at 100 °C hot air for about 60 min.

Beat 3 eggs with sugar for about 5 min with a food processor until foamy. Mix flour with baking powder and carefully fold into the foam mixture with a spatula.

Spread the mixture on a baking tray lined with baking paper and bake for about 8 minutes at 200 °C. The oven should be preheated and already hot when you put the tray in.

Turn the finished sponge out onto a work surface and remove the baking paper, allow to cool.

Boil the pudding with 50 g sugar and the milk and let it cool down. Peel off the skin.

Spread jam on the cold sponge cake and cut out circles. Put cold pudding on the circles. Place dab rings on top of the pudding, place a strawberry in the center of each circle and refrigerate until ready to serve.

Preparation Tip:

For a summery touch, try coconut pudding for this dessert too!

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