📝 About This Recipe
Named after Prince Hermann von Pückler-Muskau, this classic German dessert is a masterpiece of symmetry and flavor, featuring a creamy trifecta of vanilla, strawberry, and chocolate. Unlike mass-produced versions, this artisanal recipe uses a rich custard base and real fruit to elevate a childhood favorite into a sophisticated gourmet treat. The contrast between the aromatic Madagascar vanilla, the tartness of fresh strawberries, and the deep bitterness of dark chocolate creates a nostalgic yet luxurious palate experience.
🥗 Ingredients
Custard Base
- 600 ml Heavy Cream (chilled, minimum 35% fat)
- 400 ml Whole Milk (full fat for best texture)
- 8 pieces Egg Yolks (large, room temperature)
- 180 g Granulated Sugar (divided into three portions)
- 1 pinch Fine Sea Salt
Strawberry Layer
- 250 g Fresh Strawberries (hulled and sliced)
- 1 teaspoon Lemon Juice (freshly squeezed)
Chocolate Layer
- 80 g Dark Chocolate (70% cocoa, finely chopped)
- 15 g Dutch-processed Cocoa Powder (sifted)
Vanilla Layer
- 1 piece Vanilla Bean (split and seeds scraped)
- 1/2 teaspoon Vanilla Extract (high quality)
👨🍳 Instructions
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1
Prepare a loaf pan (approx. 25cm) by lining it with plastic wrap, leaving plenty of overhang on the sides. Place the pan in the freezer to chill.
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2
In a medium saucepan, combine the milk and 300ml of the heavy cream. Bring to a gentle simmer over medium heat, then remove from heat immediately.
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3
In a large bowl, whisk the egg yolks with the sugar and salt until the mixture becomes pale and thick. This should take about 3-4 minutes of vigorous whisking.
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4
Temper the eggs by slowly drizzling the warm milk mixture into the yolks while whisking constantly. Pour the entire mixture back into the saucepan.
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5
Cook the custard over low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon (approx. 82°C/180°F). Do not let it boil or the eggs will scramble.
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6
Strain the custard through a fine-mesh sieve into a clean bowl. Divide the custard evenly into three separate bowls (approx. 300ml each).
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7
For the Chocolate Layer: Whisk the chopped chocolate and cocoa powder into the first bowl of hot custard until completely melted and smooth.
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8
For the Strawberry Layer: Puree the strawberries and lemon juice until smooth. Whisk this puree into the second bowl of custard.
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9
For the Vanilla Layer: Whisk the vanilla seeds and extract into the third bowl of custard.
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10
Cover each bowl with plastic wrap touching the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, preferably overnight.
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11
Whip the remaining 300ml of heavy cream to soft peaks. Gently fold 100ml of the whipped cream into each of the chilled flavor bases.
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12
Churn the chocolate mixture in an ice cream maker according to manufacturer instructions. Spread it evenly into the bottom of the chilled loaf pan and freeze for 30 minutes to firm up.
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13
Clean the ice cream maker and churn the vanilla mixture. Carefully spread it over the chocolate layer and return to the freezer for 30 minutes.
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14
Finally, churn the strawberry mixture, spread it as the top layer, and smooth with an offset spatula. Cover with the overhanging plastic wrap.
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15
Freeze the entire block for at least 6-8 hours. To serve, lift the ice cream out using the plastic wrap, flip onto a platter, and slice into thick rectangles.
💡 Chef's Tips
Always chill your custard bases thoroughly before churning; a cold base ensures a smoother, less icy texture. If you don't have an ice cream maker, you can fold whipped cream into the bases and freeze, though the texture will be more like a 'Semifreddo'. To get perfectly clean layers, ensure each layer is firm to the touch before adding the next churned flavor. Use high-quality Dutch-processed cocoa to ensure the chocolate layer is dark and provides a strong visual contrast. Dip your slicing knife in hot water and wipe it dry between each cut to get professional, clean-edged slices.
🍽️ Serving Suggestions
Serve with a side of 'Waffelröllchen' (crispy rolled wafers) for a traditional German touch. Pair with a glass of late-harvest Riesling or a sweet dessert wine to complement the fruit and vanilla notes. Top with a dollop of unsweetened whipped cream and a few fresh berries for an elegant presentation. A drizzle of warm chocolate ganache over the slices adds a decadent temperature contrast. Serve alongside a hot cup of strong German coffee (Filterkaffee) to balance the sweetness.