Who says nice decadent desserts are out of reach if you cannot have gluten?
By using gluten-free ladyfingers (broas), as substitute, you can make a gluten-free version of this delicious Strawberry Malakoff dessert made famous French Cuisine master and icon, Julia Child. It’s super easy to make!
For the almond cream:
2 cups whipping cream, chilled
½ lb unsalted butter, softened
1 cup sugar
½ cup orange liqueur
¼ tsp almond extract
1 ¼ cups pulverized almonds
1.) Slice the strawberries in half. Line your mold with wax paper, and place a circle of wax paper on the bottom of the mold.
2.) In a shallow dish with the orange liqueur, and water added, dip the broas one by one, and drain on a rack. Be quick about it, as gluten-free broas may easily crumble upon being wet.
3. Line sides of mold with the broas. Reserve the remaining dipped ones.
4.) Cream butter and sugar together for 3-4 minutes, until pale and fluffy. Beat in orange liqueur and almond extract until sugar is completely dissolved. Then beat in the almonds.Whip the cream until thick and fold the cream into the almond and butter mixture.
5.) Put a layer of cream into the lined mold. Arrange over it a layer of strawberries, heads down. Cover them with a layer of ladyfingers. Repeat with another layer.
6.) Repeat the process until top of the mold is reached. At the top most layer, trim off ladyfingers around edge of mold.
7.) Cover the top with wax paper, place a flat try, and add weight over it. Refrigerate for at least hours so the butter is chilled firmto not collapse when un-molded.)
8.) Peel off the wax paper on top. Reverse dessert onto a chilled serving platter. Refrigerate until serving.
Optional: Decorate the top with strawberries, add whipped cream or strawberry sauce.