Ingredients

For the schiacciata
Flour 230 g
Cornstarch 70 g
Sugar 250 g
Milk 100 ml
Le Naturelle Deluxe eggs 4
Lemon juice 70 ml
Sunflower seed oil 60 ml
Baking powder 1 packet
Organic lemons (zest) 2
Butter, for the baking tray qs
Strawberries 400 g

For the white chocolate ganache
White chocolate 250 g
Whipping cream 250 ml
Mascarpone cheese 100 g
Condensed milk 50 ml

For the strawberry ganache
White chocolate 200 g
Strawberry puree 160 g
Mascarpone cheese 80 g
Pink colouring (optional) qs

For the topping
Whipping cream 100 ml
Strawberries 200 g
Strawberry ganache qs
Chocolate eggs qs
Sugar paste flowers qs
Gourmet Plates
Elegant Mini Forks

Method

For the schiacciata, whisk the eggs with the sugar, add the milk, lemon juice, zest and oil, mixing gently. Add the previously sieved flour, starch and baking powder to the dough, adding them gradually with a spatula, without deflating the dough. Line a 25×20 cm rectangular baking tray (after greasing it slightly) with baking paper, pour the mixture into the baking tray and bake the schiacciata at 170° for about 30-40 minutes.

When cooked, take the schiacciata out of the oven, remove it from the baking tray and let it cool completely.

 

White chocolate ganache

Chop the white chocolate and melt it in the microwave. Heat the cream until it is just about to boil and pour it over the melted chocolate. Mix everything, leave to cool and put in the fridge; after 2 hours, whip the mixture together with the mascarpone, pouring the condensed milk halfway through the whipping process.

Filling

Cut the schiacciata in half. Spread a layer of white chocolate cream on the base. Wash the strawberries and slice them into 2-3 mm thick slices. Spread two layers of strawberries over the cream. Cover with another layer of cream and finally close the schiacciata with the other half. Cover everything with cling film and put in the fridge to harden for at least 1 hour.

Strawberry ganache

Heat the strawberry puree, chop the white chocolate and melt it in the microwave. Add the strawberry puree to the melted chocolate and leave to cool for about 1 hour in the fridge; finally whip everything with the cream and mascarpone cheese, adding a little pink colouring if you want a brighter shade.

Decorating the schiacciata

Cover the surface of the schiacciata with a thin layer of the leftover white chocolate cream, on which you can draw small circles with strawberry cream using a pastry bag with a star nozzle, as if they were small nests, next to each other, so that each one covers a space of 5x5cm. Cut the strawberries in half vertically. Place a chocolate egg, half a strawberry and a sugar paste flower in the centre of each circle/nest.

Plating

Leave the Easter “schiacciata” to harden in the fridge for about 1 hour, then cut it into cubes measuring about 5 cm, so that there is a nest on each of them. Place the ‘Easter nests’ (cubes) on the Gourmet Dishes, and place an Elegant Mini Fork on each one.