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Strawberry Vanilla Cream Pyramids with Mirror Finish

Strawberry Vanilla Cream Pyramids with Mirror Finish

  • Yield: 6 1x

Ingredients

Scale
  • For the Strawberry Vanilla Mousse:
  • 1 cup strawberry puree, strained
  • 8 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tbsp lemon juice
  • For the Vanilla Cream Center:
  • 1/2 cup mascarpone cheese
  • 2 tbsp sweetened condensed milk
  • 1 tsp vanilla extract
  • For the Vanilla Cookie Base:
  • 3/4 cup crushed vanilla cookies
  • 3 tbsp melted butter
  • For the Strawberry Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/3 cup white chocolate, finely chopped
  • 2 tbsp heavy cream
  • 1/4 cup strawberry puree
  • 1 tbsp honey
  • A drop of soft pink food coloring (optional)
  • For Garnish (optional):
  • Fresh strawberries
  • White chocolate shards
  • Edible pearl dust
  • Edible silver flakes
  • Micro mint leaves

Instructions

  1. Combine mascarpone cheese, sweetened condensed milk, and vanilla extract. Spoon into small silicone molds and freeze until firm to create the cream center.
  2. Mix crushed vanilla cookies with melted butter and press into pyramid-sized bases. Chill until firm.
  3. Whip cream cheese, mascarpone cheese, heavy cream, powdered sugar, vanilla bean paste, lemon juice, and strawberry puree until smooth, airy, and mousse-like.
  4. Fill pyramid-shaped silicone molds halfway with mousse. Place a frozen vanilla cream center into each mold and cover with the remaining mousse. Seal with a chilled cookie base. Freeze for at least 6 hours or until completely firm.
  5. For the mirror glaze, gently warm sweetened condensed milk, white chocolate, heavy cream, strawberry puree, honey, and optional food coloring until smooth and glossy. Allow to cool until slightly thickened but still pourable.
  6. Unmold the frozen pyramids and place on a wire rack over a tray. Pour the mirror glaze evenly over each pyramid, creating a flawless reflective finish.
  7. Transfer to serving plates and refrigerate for 20–30 minutes before serving.
  8. Garnish with fresh strawberries, white chocolate shards, edible pearl dust, silver flakes, and micro mint leaves.
  9. Serve chilled and slice through the silky strawberry mousse to reveal the luscious vanilla cream center hidden inside.
  • Author: Chef Stella

Nutrition

  • Calories: 390
  • Sugar: 26g
  • Fat: 26g
  • Carbohydrates: 33g
  • Protein: 5g