Dark chocolate ganache:
1/2 cup of vegan/non-dairy cream
250g (9oz) chopped dark chocolate
Heat the cream in a sauce pan on a medium heat, do NOT bring to boil! pour it over the chocolate and let it seat for 5 min. gently stir till fully combined, if the chocolate has not completely melted and you notice some small chips, pop it in the microwave for 30 seconds and stir again. Let it cool to room temperature.
Fresh strawberries & raspberries salad:
1/2 cup fresh strawberries cut in half and then sliced.
1/4 cup fresh raspberries cut into half and sliced
Fresh lemon juice squeezed from 1/2 lemon
3 tbs granulated sugar
Pinch of salt
Combine all ingredients, marinate for at least 10 min.
Vanilla non-dairy cream:
1 cup of vegan/ non-dairy cream
1 tbs of parve vanilla pudding powder
2 tbs powdered sugar
1/4 tsp vanilla extract
Whisk ingredients till the cream is well whipped, stop mixing when soft peaks appear.
300g (10.5 oz) strawberries
200g (7 oz) raspberries
150g (3/4 cup) granulated sugar
40g (4 tbs) corn starch
2 tbs fresh lemon juice
1/2 cup water
Add the cornstarch to the water, stir until fully incorporated. Place all ingredients in a saucepan, bring to boil on a medium heat, lower the heat, and continue cooking for another 1-2 min till thicken.
Allow to cool into room temperature then using a blender stick grind till it turns into a soft paste.
1/2 cup granulated sugar
2 egg whites at room temperature
Whisk in a mixer at high speed until the meringue is firm enough, using a small star tip pipe tiny meringue kisses, bake at 210F for 2 hours.
For vegan version, use vegan meringue kisses, or just omit the meringue kisses.
Assemble the dessert:
In a dessert cup (5oz) place meringue kisses at the bottom layer
Add a layer of ganache (using a piping bag)
Add a layer of strawberries& raspberries salad
Using a piping bag, add a layer of vanilla cream
Top layer- add strawberry-raspberry coulis, using a piping bag as well.
Top with fresh strawberries cut into vertical slices, and a whole raspberries, decorate with shreds of tempered dark chocolate.
Keep refrigerated, up to 3 days.