Fraisier Cake with Port & Vanilla

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By Lorraine Pascale

Published 2017

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This recipe is stunning, although it does require some time to prepare. I recommend setting aside a rainy summer’s afternoon to really enjoy the process of making something beautiful. The filling is crème diplomat (diplomat cream), which is a crème pâtissière with whipped cream added to lighten it. Some fraisier cakes are made with rich crème mousseline. As my recipe includes the strong flavour of port, diplomat cream is a better choice.