1 cup (180g) sugar
Half cup (120ml) water
3 small egg whites (90g)
1 disk (20 cm) of sponge bread
3 packages (about 478g) Max
350g fresh strawberry, cut in half
Chopped fresh mint

Makes  10-12 servings
Preparation time: 35 minutes
Cooking time: 20 minutes
Fridge time: 2 hours
Tip: To make the sponge cake: Whip 2 egg whites. Set aside.
In another bowl, whip 2 egg yolks and 4 tablespoons of water until foaming. Add 1 cup of sugar and 1 cup of wheat flour and 1 teaspoon of baking powder. Remove from mixer and add the egg whites, stirring gently.
Pour the batter in a greased and floured 20cm round baking pan. Bake in preheat moderate oven (180°C) for about 10 minutes or until a toothpick sticking up in this batter comes out clean. Cut the sponge cake in half horizontally to make two disks. Use one disk of cake for the recipe and freeze the other one.
Variations: Replace strawberries by peaches in syrup (without the syrup).
Replace the sponge cake by ready-made cake slices.


Prepare the marshmallow:

  • In a small saucepan, combine sugar and water. Cook until boiling point (about 15 minutes after the syrup enters the cooking phase, dip a spoon of cold water and then in the pan to take a little syrup. Dip your fingers in cold water and squeeze a little syrup from the spoon to form an elastic ball).
  • Beat egg whites in a mixer. When the syrup is ready, pour it into the egg whites. Keep on beating at high speed until the preparation is cool (about 15 minutes).
  • Cover the bottom of a springform round baking pan (about 20 cm in diameter) with the sponge cake disk.
  • Put the Max standing by the side of the pan (if necessary, use a little marshmallow to “stick” the cookies).
  • Pour the marshmallow on the cookies on the side and the sponge cake, making a layer that is going to unite and structure the dessert. Work carefully.
  • By the end, you are going to have “a box” that must be filled with strawberries (involved in chopped mint beforehand).
  • Spread the remaining marshmallow on strawberries and distribute the remaining Max cookies (distribute the cookies in a flower shape to facilitate serving).
  • Refrigerate for about 2 hours. Then, remove from the pan with the cookies facing up.
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