The fake strawberry tiramisu is the perfect dessert for any holiday and special occasion.
I recommend it for Women’s Day and Mother’s Day, as I see it as particularly suitable.
Fake tiramisu because there is no mascarpone and the filling is mostly custard.
Inside, you’ll find delicious pieces of strawberries, I kept them separate, but if you like, you can mix them into the cream and make it all one when you fill it.
I’ve also colored the sponge cake on top to suit both Women’s Day and Mother’s Day, a bit because spring is near and I liked the idea of something nicely colored.
Since we will need some sponge cake for decoration, I always recommend preparing it maybe the day before at your leisure, so the next day it will be nicely cooled and we will only have to focus on assembling the dessert.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Approx. 400 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, Women's Day
Ingredients for making Fake Strawberry Tiramisu
- 3 cups whole milk
- 3 eggs (medium)
- 3/4 cup sugar
- 1/2 cup cornstarch
- 2 teaspoons vanilla (liquid)
- 1 egg (medium)
- 3 tablespoons sugar
- 2 teaspoons baking powder (optional)
- 1 teaspoon vanillin
- 1/3 cup all-purpose flour
- 6 oz strawberries
- 1/2 tablespoon sugar
- 1 teaspoon lemon (juice)
- 5 oz ladyfingers
- 3/4 cup alchermes
- as needed sponge cake (crumbled)
- food coloring (yellow)
Tools
- 1 Baking dish baking dish for desserts
Preparation of Fake Strawberry Tiramisu
First, let’s prepare the sponge cake by beating the egg with a mixer; once whipped and fluffy, add the sugar by hand, being careful not to deflate the mixture.
Add the rest of the ingredients a little at a time, always working by hand; once the batter is complete, grease and flour a pan with high edges and a very small circumference.
Transfer the mixture into the pan and bake in a preheated oven at 350°F for about 15 minutes, but the baking time will vary depending on the size of the pan.
Let’s prepare the custard by mixing all the ingredients, working them with a whisk, and cook on low heat, stirring often.
Once cooked, you will get a thick cream that we will transfer to a heat-resistant bowl, covering it with plastic wrap in contact with the cream.
Let the cream cool, then transfer it to the fridge for at least 2 hours.
If you’re in a hurry, you can put it in the freezer for 20 minutes and then in the fridge, this way it will speed up everything.
When we are ready to assemble the dessert, wash and cut the strawberries into pieces, season with sugar and lemon, and set aside.
Blend the sponge cake, add a pinch of yellow food coloring and set aside.
At this point, take a ceramic or glass baking dish and assemble the dessert.
Dip the ladyfingers in alchermes and create the base of the dessert, then we’ll put the cream with a piping bag to form the filling, pour half of the strawberries set aside, and again a layer of ladyfingers previously soaked in alchermes.
Complete with the cream…….
, then sprinkle the entire surface with the crumbled sponge cake set aside and decorate the surface with the leftover strawberry pieces.
Refrigerate for at least an hour before serving.
The dessert will keep perfectly in the fridge for at least 2-3 days without problems.
