This is a version of the classic Norwegian dessert Tilslørte Bondepiker" where strawberries take the place of apples. Simple and decadent all at the same time it's layered with a crumbly butter-sugar-biscuit mixture, strawberry compote and vanilla-scented whipped cream. The perfect summer dessert!
5oz(150 grams) digestives, such as Graham Crackers or Biscoff crackers
4tablespoonsbutter
2tablespoonsbrown sugar
1teaspoonground cinnamon
50grams(1/2 cup) sliced almonds
For the whipped cream:
1 ¼cups(3 dl) vegan whippable cream (I like Violife or Country Crock
¼teaspooncream of tartar
¼cup(30 grams) powdered sugar (or more if you prefer a sweeter cream)
1tablespoonvanilla extract or paste
Garnish:
Additional sliced almonds
Grated dark chocolateoptional
Fresh sliced strawberries
Instructions
Start by making the strawberry compote first. Add the strawberries and sugar into a medium heavy-bottomed saucepan over medium heat and bring to a simmer while constantly stirring.
In a small bowl make a slurry with the cornstarch and lemon juice and slowly stream into the mixture into the strawberries and cook for several minutes until the berries start thickening. Turn off the heat and transfer to a small sheet pan to cool down completely.
Make the biscuit mixture next:
Crumble or crush the digestives and add to a small sauté pan along with the butter, brown sugar, cinnamon, and almonds and heat up until butter and sugar is melted and completely incorporated and the biscuits and almonds are lightly toasted and the mixture starts to smell nice and fragrant. Remove from the heat and set aside to cool.
Next, whip the cream in a stand mixer bowl with the cream of tartar, powdered sugar, and vanilla extract paste until soft peaks form. Alternatively, you can also make a vanilla custard and carefully fold the vanilla custard into the whipped cream using a spatula.I
To assemble the dessert:
In a glass or vessel of your choice, start layering the dessert by adding a spoonful of the biscuit mixture in the bottom, followed by a spoon of the chilled strawberry compote, then top with the whipped cream and repeat with the biscuits, strawberries and the cream. You can grate some high-quality dark chocolate on top and garnish with a couple of sliced strawberries.
Notes
You can also “cheat” and use instant vanilla pudding and just swap regular cow milk for non-dairy milk. I usually use less plant-based milk than traditional milk by about ½-¾ cup.