Ingredients
STRAWBERRIES
500 gr
DRY BISCUITS
24
MILK
to taste
FOR THE CUSTARD CREAM
Whole MILK
250 ml
CASTERED SUGAR
80 gr
CORN STARCH
20 gr
EGG YOLKS
2
VANILLA EXTRACT
1 teaspoon
LEMON
1/2
FOR THE FINISH
STRAWBERRIES
4
ICING SUGAR
to taste
The cream and strawberry tile is a quick and fragrant dessert, perfect to make even at the last minute for a delicious snack or to end a dinner with unexpected guests on a sweet note.

This is an extremely easy recipe that only requires the time needed to prepare the custard at home. Once ready, all you have to do is quickly dip the dry biscuits such as oro saiwa in cow’s milk, arrange them on a serving dish, so as to create the base of the dessert, and then distribute the cold custard from the fridge and the fresh strawberries, cleaned and cut into cubes, on top. After making a second layer, all you have to do is finish the tile with the biscuits that have not been soaked, top each biscuit with a strawberry cut in half and finally garnish everything with a light dusting of icing sugar: for an ultra-delicious result that will win over adults and children alike.

When strawberries are no longer in season, you can choose a mix of blackberries and blueberries, diced pineapple slices, peaches in syrup, kiwi pieces or other favorite fruit, while for a more sinful version, you can enrich the filling with dark chocolate chips and crumbled meringues.

If there are no children among the guests, you can dip the biscuits in espresso coffee, as you do for tiramisu, or you can replace the milk with an alcoholic rum or limoncello syrup. Instead of the pastry cream, opt for a mascarpone or diplomatica cream, or you can use whipped cream added with a strawberry coulis.

Discover how to prepare the cream and strawberry brick by following the step-by-step procedure and tips. If you liked this recipe, also try the brick cake and the biscuit cake.

How to prepare the strawberry and cream brick
Step 1
Prepare the custard: pour the milk into a saucepan with a thick bottom 1.

Step 2
Add the lemon zest 2, put on the heat and bring almost to the boil.

Step 3
In a separate bowl, collect the egg yolks with the granulated sugar 3 and the vanilla extract and beat them with a hand whisk, until the mixture is light and frothy.

Step 4
Incorporate the sifted corn starch 4.

Step 5
Pour the egg yolk mixture into the saucepan with the hot milk 5 away from the stove and mix quickly with a whisk.

Step 6
Put on the stove and let it cook on a low flame, stirring continuously with a whisk, until you get a cream of the right density 6.

Step 7
Once ready, transfer the cream to a wide and low glass container, cover with cling film in contact 7 and let it cool in the fridge.

Step 8
Quickly dip the biscuits in the cold milk 8.

Step 9
Arrange the soaked biscuits on a serving plate, forming two rows of 4 biscuits each 9.

Step 10
Spread the now cold custard with the back of a spoon, leaving about 1/2 cm from the edges 10.

Step 11
Add a few diced strawberries 11

Step 12
Cover with a second layer of soaked biscuits 12

Step 13
Continue with more cream and diced strawberries 13.

Step 14
Complete with the last layer of dry biscuits and place a strawberry in half on top of each biscuit, with the cut side facing down 14.

Step 15
Sprinkle the surface with a little icing sugar 15.

Step 16
Bring the cream and strawberry brick to the table 16 and serve.