- 400 ml heavy cream
- 150 g strawberry (strawberries)
- 5 g powdered sugar
- 50 g ladyfingers
- 90 ml elderflower syrup
Put the heavy cream and elderflower syrup in a 0.5 L iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the Whipper in the refrigerator for 1-2 hours.
Cut the sponge finger into small pieces. Wash and clean the strawberries and finely puree with the icing sugar.
Place the sponge finger, elderflower cream and strawberry sauce in alternate layers in a glass. Serve immediately.
Recipe by Maria Schmidt, food blogger, Ich bin dann mal kurz in der Küche (Germany)