Sbriciolata Cream and Strawberries

The sbriciolata with cream and strawberries is a fresh and indulgent dessert, perfect for spring and summer. Here’s how to prepare this delicious dessert.

Ingredients

• 300g of all-purpose flour
• 150g of sugar
• 150g of cold butter from the fridge
• 1 egg
• 1 teaspoon of baking powder
• 1 pinch of salt
• Grated zest of 1 untreated lemon

For the cream:

• 500ml of milk
• 4 egg yolks
• 120g of sugar
• 40g of all-purpose flour or cornstarch (for custard)
• Zest of 1 untreated lemon

For the filling:

• Fresh strawberries to taste (but about 300g is recommended)
• Powdered sugar to taste for decoration

Preparation

1. Start by preparing the shortcrust pastry: in a bowl, combine the flour, sugar, baking powder, and a pinch of salt. Add the cold butter, cut into pieces, and work with your fingertips until you get a sandy mixture.
2. Add the egg and the grated lemon zest, then knead quickly to form a uniform dough. Wrap the dough in cling film and let it rest in the fridge for 30 minutes.
3. Meanwhile, prepare the custard: heat the milk with the lemon zest until it almost boils.
4. In a bowl, beat the yolks with sugar until you have a frothy mixture, then incorporate the flour or starch.
5. Remove the lemon zest from the milk and pour the hot milk over the yolk mixture, stirring continuously.
6. Transfer everything back to the pan and cook over medium heat, stirring until the cream thickens.
7. Set the cream aside, covering it with cling film in contact to prevent a skin from forming on the surface, and let it cool.
8. Wash the strawberries, cut them into pieces, and, if desired, sprinkle them lightly with sugar and leave them to macerate.
9. Take the shortcrust pastry from the fridge, roll out 2/3 of the dough in a uniform layer, and line the bottom and sides of a previously buttered and floured springform pan.
10. Pour the cooled custard over the shortcrust base and distribute the cut strawberries over the cream.
11. Crumble the rest of the pastry over the strawberries, creating the typical “sbriciolata” topping.
12. Bake in a preheated oven at 180 °C for about 40-45 minutes or until the surface is golden.
13. Allow to cool completely before dusting with powdered sugar and serving.

Curiosity

The name “sbriciolata” comes from the crumbled shortcrust topping that characterizes the cake. This typical crumble tart is very versatile, and you might find variations with other types of fruit or even savory versions.

Happy preparation and bon appétit!