Orange cream with marinated strawberries and cantuccini

45 min


45 persons




0 / 5 (0 votes)


BORGES - Crema de naranja con aliño de fresas y migas de carquiñoli


  • 200 g (7 oz) strawberries
  • 1 spoonful of Borges balsamic vinegar
  • 6 teaspoonfuls of sugar
  • For the cream:
  • 2 oranges
  • ½ lemon
  • 60 g (2 oz) butter at room temperature
  • 100 g (3.5 oz) sugar
  • 2 eggs
  • Topping:
  • 100 g (3.5 oz) crushed cantuccini

Step by step

  1. Step 1

    Wash and cut the strawberries into little cubes and marinate in the balsamic vinegar and sugar. Mix together well and leave to marinate for about 30 minutes. Crush the cantuccini in a mortar.

    To make the cream, wash the oranges and grate the zest with a microplane or fine grater. Squeeze the oranges and lemon and put by. Beat the eggs and sugar together and add the butter to make a cream. Add the orange zest and
    juice and stir well to make a smooth mixture. Pour into a bowl and microwave on full power for 1 minute. Take out, stir with a spoon and microwave for another minute. Repeat until the cream sets. Let it cool.

    Arrange the chopped strawberries drenched in vinegar in the bottom of a clear glass, add the orange cream and sprinkle the cantuccini on top.

  2. ‘- The orange cream you’ve made is a preserve, so it should keep for a long time in the fridge. It’s an excellent ace to have up your sleeve for a whole range of desserts: pastry fillings, with fruit, on top of a tarte Tatin… the list is endless! Follow the same procedure to make a lovely, versatile lemon cream.
    – If strawberries aren’t in season, you can use peaches with slices of orange or banana.
    – Try to include fresh fruit in your desserts whenever possible – your body will thank you for it!
    – If you don’t have any cantuccini, you could use chopped up pistachios as an alternative topping to give your dessert some extra colour, texture and flavour.

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