Strawberry Dessert with Sponge Cake and Almond Crumble
A layered chilled dessert in a glass that resembles a simplified tiramisu with a strawberry twist: between layers of a tender cream of soft cream cheese and whipped cream hide triangles of sponge cake soaked in amaretto. Fresh strawberries on top add juice and tang, while toasted almonds bring a crunchy contrast.
This is a restaurant-style “plated” assembled dish: all the components are prepared and chilled separately, then quickly put together before serving. Because of this, the cream holds its shape, the sponge stays moist but doesn’t fall apart, and the strawberries don’t have time to release excess juice.
From experience: Whip the cream to stable peaks separately and only then combine it with the cheese, so the mixture stays fluffy and doesn’t deflate.
- Be sure to dilute the liqueur with water 1:1, or the sponge will be too boozy and bitter; for a kid-friendly version, replace the liqueur with sweet juice.
- Cognac, whiskey, or any nut liqueur works in place of amaretto, each lending its own aromatic nuance.
- Lightly toast the almonds in a dry skillet before chopping, so they become more fragrant and crisp.
Serve the dessert well chilled, right after assembling, while the sponge is still springy and the strawberries are fresh. The finished dish doesn’t keep long, since the cream and berries are best in the first few hours.
Part of European cuisine — 103 more recipes in the section.
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Ingredients
Instructions
Whip the cream with part of the powdered sugar to a fluffy consistency, add the cream cheese, and beat for 2 minutes. Wrap the finished mixture in plastic wrap and refrigerate for 15-20 minutes.
Cut the sponge base into triangles with even 4-5 cm sides and soak them in the liqueur diluted with water 1:1. Refrigerate for 10-15 minutes.
Pull the strawberries from their stems and cut them into quarters, toss with the remaining powdered sugar, and refrigerate for 10 minutes.
In a serving glass, spoon in the cream cheese mixture, top with the prepared sponge, building up 3-4 layers, then add the strawberries on top, sprinkle with finely chopped almonds, and garnish with fresh mint.
Serve the dessert cold.
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