CATEGORIE
TAG
Ingredients
Serves 4
- 3 eggs
- 100 g unrefined cane sugar + 2 tsp extra
- 80 g corn starch
- 35 g dark cocoa powder
- 200 g ricotta
- 60 g white chocolate
- 150 g very ripe strawberries
- 2 tbsp icing sugar
- 1 tbsp rum
- juice of 1/2 an orange
Preparation
Dice the strawberries, flavour with 2 teaspoons of sugar and the orange juice and leave to macerate in a cool place. Whisk 50 g of sugar with the egg yolks until you have a light-coloured, air-filled mass. Beat the egg whites with the remaining sugar until stiff. Gently combine the two mixtures in a bowl and mix in the starch, sieved with the cocoa powder, one tablespoonful at a time. Pour into cylindrical moulds and bake in the oven at 170°C for around 20 minutes. Meanwhile, break the chocolate up into small pieces and melt in a bain-marie. Remove from the heat and mix thoroughly with the ricotta, the rum and the icing sugar until you have a perfectly smooth cream. When the cupcakes are cool, slice in half, drizzle with the strawberry juice, fill with the cream and a layer of strawberries. Cover with the other half and decorate with squirts of cream and pieces of strawberry to taste. Leave to stand in the fridge for 2 hours before serving.
