Have you ever thought about pairing watermelon with a creamy, crunchy dessert? We have a delicious idea in mind: The watermelon cookie tower – a dish to leave everyone at the table speechless!
The fruit and biscuit tower
This recipe is simply a masterpiece – because it alternates between layers of super crumbly almond biscuits, cream and watermelon. Fresh, light and delicate, this recipe is perfect for warm evenings – plus, it’s super easy to make! The contrast of textures and flavors are sure to win you over as well!
The almond biscuits
This tower has one or two layers of almond biscuits. Made with egg whites for a particularly crumbly and fluffy texture, they’re similar to a meringue or a macaron (not quite as pretty but still delicious). The best part? The fruit doesn’t even make it soggy. Instead, it remains compact. So – how do we make it? Let’s get started!
Ingredients:
180 g almond flour, 50 g powdered sugar, 30 g superfine cane sugar, 1/2 sachet of baking powder, 1 egg white, a pinch of salt
Method:
Mix the flour, sugar and yeast together. Whip the egg white with a pinch of salt. Incorporate the flour mixture into the egg whites to make the dough that will rest in the fridge covered in plastic wrap for an hour. Roll out the dough rather thick and then cut out the biscuits with a pastry cutter. Bake in a static oven at 355°F (180°C) for 20 minutes. Let cool completely.
Making the watermelon layer
It’s very simple to make the watermelon layer: All you have to do is cut a medium-sized watermelon into section for slices that aren’t too thick to cut out using the same pastry cutter as the biscuits. The most important thing? Removing the seeds: You don’t want them interrupting the sweet and soft texture of the dessert! So – arm yourself with some patience and a pair of tweezers to clean all the watermelon slices thoroughly.
Making the cream layer
First off, you can choose between mascarpone and yogurt – but the base is always whipped cream because it’s important that the cream is soft, voluminous and firm. So decide whether you’d prefer to whip the same amount of fresh cream and yogurt or cream and mascarpone. To sweeten the cream, use powdered sugar, adding a little at a time until you get the taste you prefer – but consider that the biscuit is already sweet enough (and the fruit, too).
Assembling and decorating the tower
Arrange the layers of biscuit and watermelon, alternating them with cream. Complete everything with cream and strawberries if you want to keep red as the only color, or play with creativity using a mix of seasonal colored fruits and some toasted almonds to top it all off! For the perfect towers, use a pastry cutter. Place the biscuit at the base, followed by the cream, watermelon, biscuit once more and finally some more cream. Gently remove the pastry cutter to maintain the shape of the tower. Of course, you can also use a rectangular or square pastry cutter for a different shape.