Creamy flourless dessert: Easy and delicious recipe

Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Creamy dessert. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!

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How to make Creamy flourless dessert

A light and tasty dessert that blends the freshness of lemon with the sweetness of strawberries — perfect for any occasion, guilt-free. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.

Ingredients:

Juice of 1/2 lemon
6 egg whites (about 7 oz / 200g)
2/3 cup heavy cream (5 fl oz / 150ml)
1 1/2 to 1 3/4 cups fresh or frozen strawberries (7–9 oz / 200–250g)
1 cup sugar (7 oz / 200g)
2 1/2 tablespoons cornstarch (0.7 oz / 20g)
2 cups ricotta or cream cheese (1.1 lb / 500g)
2 1/2 tablespoons sugar (1 oz / 30g)
A dash of vanilla extract
A pinch of salt

Directions:

Preparing the Base Mixture:

First, in a large mixing bowl, add the egg whites along with a pinch of salt. Beat until soft peaks begin to form.

Then, gradually add 200g (about 1 cup) of sugar, continuing to beat until the mixture becomes thick and glossy. Next, add the lemon juice and cornstarch. Gently mix until fully combined.

Baking:

After that, preheat the oven to 356 °F (180 °C). Then, pour the mixture into a glass baking dish lined with parchment paper.

Right after, bake for about 30 to 35 minutes, or until the top is lightly golden. Finally, remove it from the oven and let the base cool completely before assembling.

Preparing the Cream:

First, in a bowl, mix 500g (about 2 cups) of ricotta or cream cheese with 30g (about 2 tablespoons) of sugar and a small amount of vanilla extract.

Then, beat until the mixture becomes smooth. Next, add the heavy cream and continue beating until you get a smooth, uniform cream.

Assembly:

Then, once the base is cool, trim the edges to make it more even. Right after, spread the ricotta or cream cheese filling evenly over the base.

Next, distribute the sliced strawberries on top of the cream. Lastly, carefully roll up the base to form a roulade.

To finish, refrigerate for 3 to 4 hours until set.

Final Touch:

Finally, before serving, decorate the roulade with the reserved cream and some additional strawberries for an elegant finish.