Strawberry Shortcake, Revisited
INGREDIENTS
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For Shortcake:
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1½ cups white chocolate (12 ounces)
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1 cup unsalted butter, softened to room temperature
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8 egg yolks
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1 cup egg whites
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¾ cup granulated sugar
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½ cup cake flour
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For Strawberry Compote:
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1 tablespoon cornstarch
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1 tablespoon cold water
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1¼ cups strawberries, diced
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½ cup sugar (less if strawberries are very sweet)
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2 tablespoons Grand Marnier
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For Diplomat Cream:
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2 cups milk
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½ teaspoon vanilla extract
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½ cup sugar, divided
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1 vanilla bean, split and seeds scraped
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½ cup egg yolks
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½ cup cornstarch
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2½ teaspoons gelatin powder, bloomed in 3 tablespoons water
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¼ cup butter, cold and cubed
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1¼ cups heavy cream
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