Once a year, when the strawberry season is in full swing, we head to Cape Ann in Massachusetts, to our favorite pick-your-own farm. I confess, I only eat strawberries when in season, and when I pick them myself. The entire experience can sustain me for a year. I get the fix of all things strawberry by making the seasonal treats that childhood memories are made of: strawberry pierogies, strawberry sirup for winter tea, and this Polish dessert. Recipe below.
3 tablespoon flour
300g powdered sugar
250g unsalted butter
very ripe strawberries
2 packages ladyfinger cookies
Boil milk and completely cool. Beat eggs with flour and bit of milk. Place milk back on the stove and on low/med heat, pour the egg mixture slowly into milk, constantly stirring, until it boils. Let it cool completely.
Beat butter with powdered sugar in a mixer, and start adding, one spoon at a time, the cooled off egg mixture. Again, let it cool.
Arrange ladyfinger cookies on the bottom and sides of a springform, trimming as needed to fill the smaller gaps. I trim the ends of the side pieces by about and inch, so they stand up easy and evenly. Start filling the springform with above cream and strawberry layers. Decorate with strawberries. Chill for at least two hours to set initially, but it is best enjoyed at room temperature.