The mini strawberry tiramisu is a delightful and refreshing spoon dessert that can be prepared in no time, a single serving treat rich in fruit perfect as a dessert.
The recipe I propose today is an extremely different take on the classic tiramisu, a dessert that has been made in many variations in recent years; it consists of ladyfingers, egg-free mascarpone cream, strawberry sauce, and fresh strawberries.
If you prefer to use the traditional tiramisu cream you can certainly do so, I leave you the recipe with pasteurized eggs to avoid any bacterial contamination. You just need to add 3 g of gelatin to the cream to make it more firm and suitable for a piping bag.
In the warm season, fruit tiramisu is very pleasant and, personally, I prefer it to the traditional recipe. Try the mini strawberry tiramisu and let me know what you think, in the coming days I will propose other versions.
Also try the other variations:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer
- Energy 381.54 (Kcal)
- Carbohydrates 36.64 (g) of which sugars 24.95 (g)
- Proteins 4.16 (g)
- Fat 25.53 (g) of which saturated 9.80 (g)of which unsaturated 1.35 (g)
- Fibers 1.69 (g)
- Sodium 70.27 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To prepare my mini tiramisu I used the egg-free cream, if you prefer, you can use the classic tiramisu cream by adding 3 g of gelatin.
- 20 ladyfingers
- 250 g mascarpone
- 250 ml whipping cream
- 70 g powdered sugar
- 1 tsp lemon zest (grated)
- 1 tsp vanilla extract
- 200 g strawberries
- 40 g sugar
- 20 ml lemon juice
- 100 g shredded coconut
- 300 g strawberries
Tools
- 2 Bowls
- 1 Electric whisk
- 10 Cupcake liners white
- 1 Immersion blender
- 2 Soup plates
- 1 Spatula
- 1 Piping bag with star tip
Method
Place the mascarpone in a large bowl, mix it with a spatula to make it softer, add the vanilla, sifted powdered sugar, lemon zest, and cream, mix everything and whip the mixture with the whisk.
Be careful not to overwhip it, otherwise it will tend to separate; the cream should remain smooth and silky.
Place it into the piping bag with a star tip and store it in the fridge.
Wash 200 g of strawberries, remove the green part, and cut them into small cubes.
Place the cubes in a bowl, add the lemon juice, sugar, and mix everything well. Blend them with the immersion blender; the sauce is ready.
Wash 300 g of strawberries, dry them and remove the green part. Cut 10 strawberries into 4 pieces (these will be used for the final decoration) and the remaining strawberries into small cubes.
Take a ladyfinger, fill one side with mascarpone cream, and place another ladyfinger on top of the cream.
Quickly dip the pastry into the strawberry sauce to well soak the biscuits, let the excess liquid drain, and roll it in shredded coconut.
Place the pastry in the cupcake liner, distribute some strawberry cubes over the cream, press them slightly, and decorate the surface with more cream (creating the decoration you prefer). Finish with strawberry slices.
Proceed the same way with the other pastries; with these quantities, you will make 10.
Mini strawberry tiramisu is ready to be served.
Advice
Mini strawberry tiramisu can be stored in the fridge covered well for 3 days.
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