Fraisier Recipe

Fraisier is the showstopper of French pâtisserie: rings of vanilla sponge hugging a crown of fresh strawberries, filled with silky crème mousseline and finished with a blush of marzipan. It is as beautiful as it is delicious, and worth every step.

Prep time

60 mins

Cook time

30 mins

Total time

90 mins

Servings

4 servings

Calories

520

Ingredients

• 4 eggs
• 120 g caster sugar
• 120 g plain flour
• 500 ml whole milk
• 1 vanilla pod or 2 teaspoons vanilla extract
• 4 egg yolks
• 100 g caster sugar, for custard
• 40 g cornflour
• 250 g soft butter
• 500 g fresh strawberries
• 200 g marzipan
• Icing sugar, for dusting
• 2 tablespoons strawberry jam, warmed

Instructions

1. Whisk the eggs and sugar until pale and tripled, then fold in the flour and bake in a lined tin at 180°C for 25 minutes. Cool and slice into two discs.
2. Heat the milk with vanilla, then whisk the yolks, sugar and cornflour and temper with the hot milk.
3. Return to the heat and cook until thick, then cool and beat in the soft butter to make crème mousseline.
4. Line a cake ring with acetate and place halved strawberries cut-side out around the edge.
5. Place one sponge disc inside, brush with jam and spread half the mousseline over it.
6. Fill the centre with chopped strawberries, add the second sponge and spread the remaining mousseline smoothly on top.
7. Chill for 4 hours, then top with a rolled marzipan disc, dust with icing sugar and serve.

Pro tips

• Use firm, ripe strawberries of similar size for a neat ring around the cake.
• Chill the cake well before removing the ring so it holds its shape.
• Beat the butter in gradually for the silkiest mousseline.
• Fraisier is best eaten within 2 days, kept refrigerated.

Frequently asked questions