Esta Suspirata de Morangos com Chocolate é uma sobremesa de colher, em camadas, que combina a suavidade de um creme de pasteleiro, a intensidade do chocolate preto, a frescura dos morangos e a textura crocante de suspiros. É uma sobremesa elegante, fácil de montar e absolutamente irresistível, perfeita para fechar com chave de ouro um jantar especial.

Ingredientes

  • 150g de açúcar refinado (usei 125g mas para a próxima coloco só 100g)
  • 3 gemas
  • 3 colheres (sopa) de farinha maisena
  • 7 dl de leite quente
  • 300g de morangos
  • 2 dl de natas
  • 200g de chocolate preto (70%)
  • 3 suspiros de compra*

Preparação

  1. Numa tigela, misturar a farinha maisena e um pouco do leite quente. Mexer até ficar bem diluída. Numa panela, juntar o açúcar com as gemas e a farinha maisena diluída. Adicionar o resto do leite quente em fio e mexer sempre.
  2. Levar ao lume e mexer até engrossar.
  3. Lavar e secar os morangos, retirar os pés e cortar ao meio. Colocar numa travessa ou prato fundo de servir e cobrir com o creme previamente preparado. Deixar arrefecer.
  4. Deitar as natas num tacho, levar ao lume, deixar ferver, retirar do lume, adicionar o chocolate partido aos pedaços e deixar repousar durante 10 minutos. Depois mexer até ficar um creme liso, deitar sobre o outro creme e deixar arrefecer.
  5. Antes de servir, polvilhar com os suspiros picados grosseiramente.

* Fiz os suspiros com as 3 claras que sobraram dos ovos. Pré-aqueci o forno a 200ºC. Bati as 3 claras em castelo, juntei 3 colheres (sopa) de açúcar refinado e voltei a bater novamente. Forrei um tabuleiro com papel vegetal e, com a ajuda de duas colheres de sopa, fiz pequenos picos com as claras. Levei ao forno até estarem dourados e estaladiços.

Ready for a dessert that marries creamy, fruity, and crunchy textures in the most delightful way? Here is the English version.

Layered Strawberry and Chocolate Meringue

This dessert is a beautiful study in textures and temperatures, layering a smooth, warm vanilla custard with fresh, juicy strawberries, a rich dark chocolate ganache, and finally, a scattering of crisp, light meringue. It’s an incredibly satisfying and elegant dessert that is far simpler to assemble than its sophisticated appearance suggests. It’s a bit like a deconstructed trifle, where each component is allowed to shine.

The magic of this dish lies in the combination of its elements. The sweetness of the custard and meringue is perfectly balanced by the sharpness of the dark chocolate and the slight tartness of the fresh strawberries. The author’s personal note on using less sugar is a great tip for those who prefer their desserts less sweet, allowing the quality of the chocolate and fruit to take centre stage.

While the recipe suggests making your own meringues with the leftover egg whites—a fantastic, no-waste tip—good quality shop-bought meringues work perfectly well when you’re short on time. The key is to add them right at the last minute to ensure they retain their wonderful crunch.

Ingredients

  • 150g caster sugar (the author used 125g and suggests reducing to 100g)
  • 3 large egg yolks
  • 3 tablespoons cornflour
  • 700ml hot milk
  • 300g strawberries
  • 200ml double cream
  • 200g dark chocolate (70% cocoa solids)
  • 3 shop-bought meringues*

Method

  1. In a bowl, mix the cornflour with a little of the hot milk. Stir until it has completely dissolved into a smooth paste. In a saucepan, whisk the sugar with the egg yolks and the diluted cornflour mixture. Gradually pour in the rest of the hot milk in a thin stream, whisking constantly.
  2. Place the saucepan over a medium heat and stir continuously until the custard thickens.
  3. Wash and dry the strawberries, remove the hulls, and cut them in half. Arrange them in a serving dish or a deep platter and pour the prepared custard over them. Allow to cool.
  4. Pour the double cream into a small saucepan, bring it to a boil, then remove it from the heat. Add the chocolate, broken into pieces, and let it sit for 10 minutes without stirring. Afterwards, stir until you have a smooth, glossy ganache. Pour this over the custard layer and allow it to cool.
  5. Just before serving, roughly crush the meringues and sprinkle them over the top.

*The author made meringues from scratch with the 3 leftover egg whites. To do this, preheat the oven to 200°C (180°C Fan / Gas Mark 6). Whisk the 3 egg whites to stiff peaks, then add 3 tablespoons of caster sugar and whisk again until glossy. Line a baking tray with baking parchment and, using two dessert spoons, create small peaks of the meringue mixture. Bake until they are golden and crisp. Tips:

  • For the smoothest custard, it’s important to add the hot milk slowly at the beginning while whisking constantly to avoid scrambling the eggs.
  • Letting the chocolate sit in the hot cream for 10 minutes before stirring is a great tip for a perfect, glossy ganache that won’t split.
  • This dessert can be assembled a few hours ahead of time, but you must add the crushed meringue just before you bring it to the table to ensure it stays crunchy.
  • For an extra flavour dimension, you could add a splash of raspberry liqueur (like Chambord) or orange liqueur (like Cointreau) to the strawberries and let them macerate for 15 minutes before assembling.