At least once a week I get an e-mail from a PR company, “offering” to send me a sample or coupon for some foodie product to review on my blog. And 99% of the time I politely respond “no thank you”:
To non-dairy coffee creamers.
To “mint” anything.
I mean, why would I accept something that I would never eat/serve/write about? I respect you guys too much.
But when I got an e-mail from the folks at Loacker USA – makers of one of my favorite little cookies EVER – I practically jumped out of my chair with excitement! Seriously, if these cookies make eye contact with me in the store I am helpless to turn away.
How could I say no?
While waiting for my cookies to arrive, I set to work thinking about how I would use them. And when I passed a beautiful pint of strawberries in the store last week, I knew:
I’ve been making strawberry fools for years – it’s my go-to dessert when I can’t think of what to make/don’t feel like fussing/need something fast.
A fool is typically made by folding stewed fruit into lightly sweetened whipped cream. I make it even easier by macerating the fruit instead (see the how-to below).
And though I always serve my fools with some crisp cookies (because I DO love my creamy-crunchy), I had the idea of layering the cookies right in with the other ingredients. And the size and shape of the Quadratinis were a perfect fit!
The recipe is right here – if you like it, would you mind pinning it to cast a vote for me? Be sure to include the hashtag #PureIngredients in the pin to make your vote official.
Wish me luck!
serves 2 (can be doubled or even tripled)
1/2 pint strawberries, cut into ¼” pieces
4 T. sugar, divided
1/2 c heavy cream
12-18 Loacker Quadratini wafers, any flavor (I used Vanilla, of course)
Macerate the berries: toss with 2 T. of sugar and let sit for 10 minutes. Pour 1/2 of the berries and all of the juice into a food processor; puree till smooth.
Whip cream till it begins to thicken – add remaining 2 T. of sugar and continue whipping till stiff peaks form.
Line the bottom of a small mason jar or bowl with a single layer of wafers. Dollop about half the whipped cream over the wafers; gently smooth with the back of your spoon. Drizzle about half the strawberry puree over; sprinkle with half of the chopped berries. Repeat with the remaining whipped cream (reserving a bit for garnish), and smooth as before – place the remaining wafers on top. Spoon the remaining puree and chopped berries over.
Garnish with a dollop of whipped cream and one or two wafers, if desired.
Refrigerate for up to two hours (cookies will soften the longer they sit). To serve, scoop into small dishes or espresso cups.
This delicious recipe brought to you by Donuts, Dresses and Dirt
Note: I was not compensated for this post. I received three packages of Quadratini wafers; all comments and opinons are – as always – completely my own.