Sbriciolata with strawberries and cream


  • 200 gr dry biscuits (the ones you prefer)
  • 100 grams of butter
  • 4 egg yolks
  • 500 ml of milk
  • 40 gr cornstarch or all-purpose flour
  • 120 gr of granulated sugar
  • 1 vanilla bean or other flovoring to taste
  • To taste fresh strawberries
  • To taste icing sugar


  • Put the biscuits in a chopper and whisk them at maximum power, pour them into a bowl and add the previously melted butter, stir until a compact mixture is obtained.
  • Take a cake pan, preferably in an openable circle, line it with parchment paper and pour more than half of the biscuit mixture.
  • With the back of a spoon firmly compact the bottom and raise the edges, put the base in the refrigerator until you can use it
  • Prepare the custard and when it is very thick, put it in a container and let it cool, when it is very cold add the chopped strawberries
  • Take the base of the cake out of the fridge, pour the cream with the strawberries into it and cover it with the remaining dough and drop it on the cream with your hands until it is completely covered
  • Put the SBRICIOLATA in the refrigerator at least 2 hours before enjoying it, if you want to anticipate the times, you can put it in the freezer for 1 hour

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