The strawberry tiramisù is a spoon dessert that can be served at the end of a spring dinner thanks to its fresh and delicate flavor, an excellent variation on the classic tiramisù.
If you like strawberries, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 714.03 (Kcal)
- Carbohydrates 97.44 (g) of which sugars 67.65 (g)
- Proteins 13.00 (g)
- Fat 33.52 (g) of which saturated 17.70 (g)of which unsaturated 4.82 (g)
- Fibers 2.36 (g)
- Sodium 262.56 (mg)
Indicative values for a portion of 200 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 for 4 people
- 3/4 cup strawberries
- 1/2 lemon
- 3 tablespoons sugar
- 16 ladyfingers
- 1 cup mascarpone
- 2 eggs
- 1/2 cup sugar
- 1 pinch salt
- 3/4 cup strawberries
Tools
- 1 Knife
- 1 Cutting board
- 3 Bowls large
- 1 Saucepan
- 1 Mixer
- 1 Immersion blender
- 1 Spatula
Procedure
The tiramisù is a dessert that uses fresh, unpasteurized eggs, so pay close attention to the quality and freshness of this ingredient.
Start by separating the yolks from the whites, being careful not to leave any yolk traces in the whites, otherwise it will be hard to whip them well.
It’s best to use room temperature eggs, they whip better!
If you want to be on the safe side, you can follow the instructions found here to prepare a pasteurized tiramisù.
Put the strawberries with sugar and lemon juice in a pan and cook over medium heat until the sugar dissolves and the strawberries begin to break down (about 5 minutes).
After cooking, pour the mixture into a glass or bowl and blend until you get a liquid puree that you will let rest in a container.
Beat the yolk with half of the sugar using the mixer until you obtain a thick, foamy cream of light yellow color.
In another bowl, beat the mascarpone with the sugar, and when the ingredients are combined, slowly add the beaten yolk.
At this point, whip half of the egg whites until you obtain a white and shiny cream; this way, they will be perfectly whipped.
Combine the egg whites with the cream and mix them a little at a time, stirring from top to top using a spoon. This step is important not to deflate the egg whites and to obtain a foamy and airy cream.
Your cream for the strawberry tiramisù is ready, now we must focus on composing the dessert.
Now all you have to do is soak the ladyfingers in the strawberry sauce, arrange them as the base of the tiramisù, and cover with strawberries cut into thin strips of about 1/8 inch.
On top of the tiramisù, arrange a generous amount of cream and create several layers until you reach the edge. For a delicious tiramisù, I recommend at least 2 layers, 3 is ideal!
Finish the dessert by arranging the strawberries cut into thin slices on top.
Your strawberry tiramisù is ready!
Plating tips:
If you want to present your tiramisù elegantly, use brandy snifters, margarita glasses, or cocktail glasses with a wide mouth for a more elegant and refined look!
How to pair strawberry tiramisù:
I recommend pairing this dessert with a dry dessert wine that can balance the sweet and tart notes. For example, a Passito di Pantelleria or a Vinsanto.
