Strawberry and Lemon Creams

1hr 50m
Preparation/cooking time: ca. 20m + Allow to brew: ca. 30m + Refrigerate: ca. 60m

For 4 people

Nutritional Information

Contains 274 Kcal


  • 1 fresh eggs
  • 2 organic lemon, use only the juice (approx. three-quarters)
  • 40 g sugar
  • 1.5 dl cream
  • 2 tbsp. icing sugar
  • 350 g strawberries, cut into thin slices
  • 6 sponge fingers (approx. 40 g), cut in half
  • lemon balm to decorate

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  • Using a whisk, combine the eggs, sugar and lemon juice and bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, immediately remove the pan from the heat, stir for a further 2 mins. Pour the crème through a sieve into a bowl, leave to cool. Stir the crème until smooth. Beat the cream until stiff, fold in carefully.
  • Mix the icing sugar with the strawberries, cover and leave to steep for approx. 30 mins. Finely puree 150g of strawberries.
  • Divide the strawberry puree into 4 glasses. Stick 3 sponge finger halves in each glass of strawberry puree. Set aside a few of the remaining strawberries for decoration. Divide the rest into the glasses. Top with the lemon crème. Cover the dessert and leave to chill for approx. 1 hour. Decorate the strawberry-lemon cups with the reserved strawberries and a little lemon balm.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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