- 9 egg whites
- 9 egg yolks
- 4/5 Cups sugar A
- 1/5 Cup sugar B
- 3/4 Cups cake flour
- 2/5 Cups butter
- 4/5 Cups milk
- 1/2 vanilla bean
- 3 Tablespoons + ½ teaspoon. sugar
- 2 egg yolks
- 2 1/2 Tablespoons all-purpose flour
- 1 Teaspoon Cognac
- 2 Tablespoons condensed milk
- Fresh strawberries, blueberries and raspberries (to taste)
- Powered sugar (enough to dust strawberries)
- Kirsch syrup (cherry brandy, for dipping genoise into)
Gradually mix egg whites and “Sugar A.”
Whisk egg yolks and “Sugar B.” Combine with egg white mixture.
Mix in flour to egg mixture and carefully fold in the melted butter.
Place on parchment paper and bake at 325 degrees for 15 minutes.
Once baked, cut genoise into small circles and freeze.
In a bowl, mix together egg yolks, sugar and sifted flour.
Vertically slice the vanilla bean and remove seeds (keep seeds).
Heat milk, vanilla bean and seeds in a pot until warm (do not boil).
Pour heated mixture gradually into the egg yolk mixture; mix thoroughly.
Heat and whisk entire mixture on low until it thickens.
Let cool and add Cognac and condensed milk.
Cut strawberries into tiny cubes; top with powdered sugar and let macerate at room temperature
Dip genoise circles in Kirsch syrup (cherry brandy)
Spoon macerated strawberries into the mason jar; add a layer of the creme anglaise
Drop the soaked genoise on top of anglaise and whoosh with Reddi-wip
Spoon in more strawberries and drop another circle of genoise; add anglaise
Continue layering dessert until filled and top with Reddi-wip and fresh berries