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Ice Cold Lemon Strawberry Fraisier

An abundance of gorgeous strawberries and extra Grand Marnier Mousseline led me to create this little thing. I called it a Fraisier because it looks like one but that’s where the resemblance stops….although by taste it was just as good. Like the choux, a Fraisier is one of my favorite desserts, one I would push my mother to buy for Easter it looked so Spring-like. It usually is compose of a genoise, pastry cream, strawberries and topped with a thin layer of marzipan. Rich in composition and ingredients but light in texture like most French desserts tend to be. It seems like we have a knack to pack a million calories in a bite that seems as light as air!!

Here I was with the strawberries, the mousseline cream and no base but a serious hunkering for Meyer lemon. Lemon genoise? Lemon meringue?….hmm…decision, decision, hesitation….That was until I remembered a recipe for "The Best Damm Meyer Lemon Pound Cake" on the Saveur Magazine website. With a claim like that I had to check it out for myself!! I made the cake, patiently waited for it to cool so I could cut slices and then rounds to fit into pastry rings to build the cake, and then a very common thing happened: we started cutting into it like mad and before I knew it half of it was gone!! I managed to sneak it away from Mr.Tartelette promising an even better dessert made with it (better not mess up, right!). I have to tell you that in itself, the cake is indeed pretty damm good, and the Meyer lemon really made a difference from usual lemon pound cake but my favorite still is The Ultimate.

The weather has been really quite hot and humid lately thus I decided to go for a very cold, icy cold really, version of my beloved dessert with the ingredients I had on hand. To build the dessert I used my trusted 3 inch diameter pvc pipe rings lined with parchment paper, and all I had to do to unmold them was to slide them out and let them sit, covered, on the countertop for 20-30 minutes. It is indeed best to take them out of the freezer ahead of time so the cake has time to soften up a bit and you don’t chase your dessert around trying to break into the ice. The mousseline was perfectly thawed but still icy cold and holding its own while the cake was at the right consistency for you not to break your spoon on it.


I am sending this to Meeta’s Monthly Mingle, Spring Fruit Sensations, hosted this month by Abby of Eat The Right Stuff. Once you have the Meyer lemon pound cake and the Grand Marnier Mousseline then it is just a matter of assembly.

Ice Cold Lemon Strawbery Fraisier: Serves 4

8 thin slices from the Meyer Lemon Pound Cake
1/2 recipe for Grand Marnier Mousseline
1-2 cups sliced strawberries

Using the 3 inch rings or cut pipe as a guide, cut 8 rounds from the lemon cake. Line your ring with parchment paper, place them on a parchment line baking sheet, put a slice of cake in each ring at the bottom. Line the walls if the rings with the sliced strawberries. Divide the mousseline in half and divide one half evenly among the rings and tap the sheet on the countertop to make sure it settles in the rings. Top with another slice of lemon cake, pressing gently on the cream, top with the remaining cream and freeze.
To serve, take the rings out of the freezer, slide the cakes with the parchment paper out, remove the paper gently and set the cakes to thaw for 20-3o minutes. Decorate with cut strawberries (I added some coconut when B. was not looking)

Fraisier-Copyright Tartelette 2008
I also wanted to thank the judges in the March edition of Does My Blog Look Good In This, hosted by Sabra of Cookbook Catchall for awarding this picture (just to clarify, not the one above, click on the link to fnd out) with First place. I am amazed, happy beyond belief given the gorgeous photographs that were entered in the contest. Go check out the other winners, pretty nice eh?!! Thank you, thank you….I take great pleasure shooting the desserts I feature here and I constantly learn from all the amazing talents out there πŸ™‚

Last thing before I forget again: a lot of you email me everyday about baking and lately a lot about macarons. I am not holding back on purpose but a tutorial with tips and steps by steps will be available soon. This is one of the trickiest item to trouble shoot through a computer screen and although I have helped already a few of you out there with those and other desserts, I wanted you to know that I appreciate your patience. You guys make my day!

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Comments


Sarah April 5, 2008 um 2:19 am

Wow this looks amazing. Amazing in that "I would give my liver to taste a bite of this but I’m sure I could never pull it off so instead I’ll be content with looking at the lovely pictures" sort of way. πŸ™‚ So yummy!


Anonymous April 5, 2008 um 3:45 am

Wow, I feel so quick. It’s like the first time I leave a comment in your blog and I’m not like over the 40th comment :D.
The recipe looks delicious! I don’t know hoe do you do it to make everything look so lovely!
* By the way, I meme you. But you don’t need to answer. It’s just in case you have a little time. But if you don’t, don’t worry. It’s OK πŸ˜€


Chez Us April 5, 2008 um 3:56 am

I love your new look on your site .. great header! Congrats on the award!!

~ Denise

www.chezus.com


Rachael Hutchings April 5, 2008 um 4:04 am

There you go again, making me drool all over my keyboard! Yum, that looks divine. The top reminds me of a flower.


Chrissy April 5, 2008 um 4:12 am

Congrats!


Susan @ SGCC April 5, 2008 um 4:48 am

Another beautiful and elegant dessert! I almost made a strawberry/lemon cream dessert yesterday, but I ran out of Meyer lemons. πŸ™ Instead, I made a banana cream. Tasty, but not as pretty as these!


RecipeGirl April 5, 2008 um 6:23 am

These are too pretty to eat!! Congrats on the picture- you really got a nice shot πŸ™‚


Anonymous April 5, 2008 um 7:05 am

Gorgeous, and how hard can they be, with only 3 ingredients πŸ˜‰ Congratulations on another well-deserved award. And you can bet I’m going to be all over that macaron tutorial!


aforkfulofspaghetti April 5, 2008 um 7:19 am

Perfect – and so pretty, too!


Cannelle Et Vanille April 5, 2008 um 8:06 am

Perfect dessert for humid south florida too! Strawberry frasier is also one of my favorites. I suppose anyhing with strawberries and cream is my favorite. Great job!


Cannelle Et Vanille April 5, 2008 um 8:09 am

And congratulations on that first plaze. They were indeed beautiful photos!


Peabody April 5, 2008 um 8:28 am

Oh my yes!
Congrats to you Helen on your DMBLGIT award!


Rosa's Yummy Yums April 5, 2008 um 8:32 am

Congratulations! You deserve it!

That Fraisier is lovely! A real beauty! Fresh, delicious and perfect!

Cheers,

Rosa


Rachel@fairycakeheaven April 5, 2008 um 9:23 am

Congrats on your DMBLGIT win, your pictures are always beautiful and this one is no exception!! Looks divine and am sure it tastes even better!


Lore April 5, 2008 um 9:28 am

Thumbs up! You trully deserve the award πŸ™‚
I’m sure that strawberries make a great combo with lemon and I must say I enjoy every fraise post you’ve got.


Babeth April 5, 2008 um 9:51 am

It looks soooo good! I miss so much the Meyer lemons.


M'nMs April 5, 2008 um 11:20 am

absolutely divine! Am almost speechless πŸ™‚


Anonymous April 5, 2008 um 12:23 pm

I admire your patience and artistry in making these little works of art, since I am somewhat lacking in both qualities!


Anonymous April 5, 2008 um 12:30 pm

Simply amazing! Cup of coffee in tow. I visit you site and dream of what I want to have this very moment. How about all of your dessets! Brilliant.


LyB April 5, 2008 um 1:17 pm

You are so creative with your desserts and settings, everything is so beautiful and looks delicious!


Anonymous April 5, 2008 um 2:00 pm

Congratulations on the DMBLGIT win! This dessert is just beautiful (as all your creations are!) — and looks perfect for spring. Just lovely!


Manggy April 5, 2008 um 2:26 pm

Those are very pretty! The abundance of spring looks good on you πŸ˜€ Maybe I should look into using PVC as ring molds… Problem is, I can’t torch them, haha! πŸ™‚


kellypea April 5, 2008 um 2:29 pm

Yay, Helene! Congrats on your well-deserved award. Taking photos of food is soooooo much fun, isn’t it? And yummy sounding "frazier." Thanks for all your inspiration!


Cookie baker Lynn April 5, 2008 um 2:43 pm

Your blog is always beautiful! Congrats on the award. These look so dainty and tasty. You constantly amaze me your food artistry.


PheMom April 5, 2008 um 2:43 pm

Congrats on your award! It is well deserved!


glamah16 April 5, 2008 um 3:57 pm

Thats beautiful Helene. I ordered some of those pastry ring molds, although I will probally use your pipe suggestion to get more bang for my $$$$.


Cakebrain April 5, 2008 um 5:11 pm

Beautiful shots! Congrats on the award…you deserve it!


Gretchen Noelle April 5, 2008 um 7:54 pm

These are really adorable. Now to go take a look at that ultimate lemon pound cake…


DoughGirl April 5, 2008 um 8:19 pm

What a beautiful dessert! A Fraisier has been on my "to bake" list for quite some time and I think you’ve given me a nudge to make it soon. It looks so light and perfect for spring.


Annemarie April 5, 2008 um 9:04 pm

Lucky you to have such ripe looking strawberries to inspire your desserts. Congratulations on the DMBLGiT award – very well deserved!


test it comm April 5, 2008 um 10:26 pm

That looks cool, refreshing and good!


Barbara April 5, 2008 um 10:31 pm

So pretty.


Christine April 6, 2008 um 12:16 am

Wow, that looks delicious! Your pics are beautiful. I am going to have to get some rings and make this! Congrats on Good Looking Blog!


Lydia (The Perfect Pantry) April 6, 2008 um 11:43 am

As always, I’m in awe — beautiful photo, beautiful dessert. Congrats on your award, too.


Anonymous April 6, 2008 um 12:38 pm

what a wonderful looking pudding. and the perfect thing to be looking at as snow tumbles from the sky here in london – brr!

thanks for sharing thsi with the monthly mingle.


Mari April 6, 2008 um 12:42 pm

You’re bringing Spring to world with these beautiful fruity desserts! This looks marvelous!


Anonymous April 6, 2008 um 3:04 pm

Gosh you do some amazing things with strawberries! They so pretty, I don’t know if I should eat it or freeze it too look at another day!
We’re a little sloppy and messy with ours… πŸ˜‰


Avory April 6, 2008 um 3:12 pm

Why hello there, strawberry filled deliciousness! Haha. By the way, a random thing – yours is one of my favourite foodblogs to read when I get a chance, and I’ve really wanted to make some of your delicious desserts. I live alone, so small portions are perfect for me. Trouble is, I had no way to make "tartelettes." Well a couple of weeks ago I found mini tart tins for fifty nine cents each and immediately purchased eight of them. Hurrah! Tartelettes!


melda April 6, 2008 um 4:42 pm

This desert looks great! Yummy πŸ™‚


Faery April 6, 2008 um 5:24 pm

Wow Tatelette that really looks delicious


Nina Timm April 6, 2008 um 6:32 pm

You are not only a tart queen, but definitely a dessert queen.


Pixie April 6, 2008 um 6:49 pm

congrats on a well deserved award and BOY, DOES THAT LOOK GOOD!!!


OohLookBel April 6, 2008 um 11:40 pm

This cake looks absolutely awesome. Great baking, assembly and photo – no wonder you got an award. Congrats.


Honeyed Hashette April 6, 2008 um 11:43 pm

Wow. That’s all I have to say.
I might have to try this.


SteamyKitchen April 7, 2008 um 1:23 am

Now that is a flirty little dessert you’ve made!


Mary April 7, 2008 um 2:52 am

This falls in the category of dishes that look way too intimidating for me to make and thus make you seem way too impressive!!! gorgeous!


Big Boys Oven April 7, 2008 um 5:51 am

amazing lovely!


Botacook April 7, 2008 um 10:42 am

Douceur magnifique, photos magnifiques, recette magnifique, blog magnifique! Continue comme Γ§a, j’adore te rendre visite! πŸ™‚


Vanillaorchid April 7, 2008 um 11:39 am

wowwwwwwwww…it’s so cute and lovely.


Sheltie Girl April 7, 2008 um 12:11 pm

This looks simply scrumptious! My strawberry loving husband would adore this dessert.

Congratulation on winning the March Good Looking Award! It’s a testament to all your hard work. Great job!

Natalie @ Gluten a Go Go


Half Baked April 7, 2008 um 1:29 pm

Gorgeous! Congrats on the award. Your photographs are stunning!


Anonymous April 7, 2008 um 4:11 pm

Goodness that looks yummy… as usual!


Patricia Scarpin April 7, 2008 um 6:54 pm

I did not know fraisiers, Helen – what a beautiful composition! Not to mention the interesting mix of flavors.


Meeta K April 12, 2008 um 12:12 pm

I am only getting to this right now – I am so sorry. Congrats on the award!
Now to the dessert I wish my mingles were real live events Helen, then I could actually taste this exquisite dessert instead of drooling all over my notebook!!


MyKitchenInHalfCups April 15, 2008 um 2:25 am

You can make that in PVC and win a DMBLGIT!!
It all just makes me smile really big which looks really poor when I’m drooling so heavy.
Congrats on the award! You have my award hoorah everyday!!


thepassionatecook April 17, 2008 um 12:59 pm

wow… when can i come for dinner? i won’t bring dessert, because this is just the perfect indulgence!


Anonymous April 21, 2008 um 4:10 am

Wow!! all your food looks delicuis. I bake and cook but i havn’t gotten to the expirement proccess. But i love desserts and sugar sweets. I can’t wait to try some of your recipes.


Jaime April 27, 2008 um 7:05 pm

i love strawberries…this is like a strawberry shortcake type dessert πŸ™‚

congrats on the award, you deserve it! your pictures are always amazing!


Irmina DΓ­az-Frois MartΓ­n August 3, 2008 um 10:02 am

Hello! I like very much you blog.
Kiss


Maite Sweet Food April 13, 2014 um 8:53 pm

This looks so great!!!I'm sure it tasted delicious!!! πŸ˜‰


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