Back in Germany you would have found me on a pick your own strawberry patch at least once per season. I always had been coming home with buckets full of strawberries because it is the only way to make sure you got the freshest fruits. But the best thing is you are allowed to ‘taste’ as many strawberries straight off the vine as you can while picking. And I ate a lot of them until… I saw a little girl saying something like “pee” and before her mum had been able to get her, she already had lifted her skirt and did what she just mentioned right in the middle of the strawberry field. Well things like that can change your mind about eating free and fresh strawberries from the vine forever.
Strawberries are still one of my favorite berries and as they are in season right now I decided to use them for the lasagna for dessert last weekend. We had a ‘goodbye Kansas City party’ with some dear friends, good BBQ, nice drinks and a lot of laughter. Especially the last couple of month brought us even more together and I realized I will miss my KC friends from the moment I knew we had to move. I hope to see you soon.
This is a great dessert to feed a crowd, you can substitute the brownies with blondies or use your own favorite recipe for the brownies. This time I choose the classic brownie from Dorie Greenspan “baking from my home to yours” but adapted it slightly I used just semi sweet chocolate and skipped the unsweetened chocolate, I added one tablespoon of instant coffee to enhance the flavor and it went very well with the rest.
Greek yoghurt is available fat free which is thick and creamy in the United States, in Germany I would use Quark which is kind of similar but slightly tangy. If you don’t mind the calories use mascarpone.
Use what ever berry are available, a mix with blueberries, raspberries and blackberries is great too. If you want to use frozen berries, puree about the half of them and you might need more sugar.
Just before serving I love to top the lasagna with some spoons of ice cream.
500 g / 17.6 oz. Greek yogurt, Quark or mascarpone
500 ml / 1 pint of heavy cream
sugar to taste
2 teaspoon vanilla extract
1 kg / 2.2 pound strawberries or other berries
juice of 1/2 lemon
2 tablespoons sugar
brownies (see recipe below or use store-bought)
Clean the berries and remove the green hulls. Cut the berries if necessary, you want them bite size. Add the lemon juice and two tablespoons sugar and mix carefully.
Cut or break the brownies into pieces and put aside.
Chill your bowl and beater in your freezer for 10 minutes, then add the heavy cream and the vanilla extract and beat until peaks form, don’t over beat, your cream will get lumps.
Pour the yogurt and some sugar into another bowl and stir, add the whipped cream and stir gently.
To assemble start with a layer of brownies, then a layer of berries and top it with a layer of cream. It depends on the width and depth of your bowl with how many layers you will end up.
Store the berry lasagna in your fridge and it will be great even the next day (good hangover breakfast).
adapted from Dorie Greenspan “baking from my home to yours”
75 g / 5 tablespoon unsalted butter, cut into pieces
170 g / 6 oz. bittersweet chocolate, chopped
150 g / ¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
¼ tsp salt
40 g / 1/3 cup all purpose flour and 1 Tbsp instant coffee (optional)
Preheat the oven to 160 C / 325 degrees and grease your 20 cm / 8” square pan. You can even use a bigger pan, the edges will get crunchy which is nice too. Melt the butter and chocolates, I like to use my microwave oven and stir every 30 seconds. Stir in the sugar.
Make sure the mix is not hot any more or you will end up with scrambled eggs, then whisk in eggs and vanilla, salt, instant coffee (optional) and flour just until incorporated.
Pour the batter into the prepared pan and bake for 25-30 minutes.
Usually you might be very careful not to over bake but for the strawberry lasagna some crunchy brownie corners are a great thing. Transfer the pan to a wire rack to cool completely.