1Put the cream to a bowl and whip it until it’s stiff. Then add curd, sugar and vanilla-sugar to the cream and mix it properly. Crash the biscuits to small pieces. If you use strawberries from the freezer (like we did in this time of the year) melt them in a pan and let them cool down. Build layers of the strawberries, cream-curd mix and biscuits in a nice glass in any order you like the best :). Safe some of the strawberries for the top.
This episode of My Go-To Dish features Mindy Segal, owner of Mindy's HotChocolate Restaurant and Dessert Bar in Chicago. Segal has some serious flair when it comes to nontraditional desserts; here, her farmers' market haul goes toward a rhubarb-strawberry consommé. To make her go-to dish your own, see the recipe.
Sufganiyot, or Hanukkah donuts, are traditionally filled with fruit jam, but this recipe switches it up a little with zesty-sweet ginger-lime curd, and calls for sugar dusted on top to balance the tangy filling. Get the recipe.