Strawberry Tiramisu with Pasteurized Eggs: The Safe and Delicious Recipe: a dessert that brings a bit of freshness and sweetness to the table: strawberry tiramisu with pasteurized mascarpone cream. Perfect for those who love creamy desserts with a hint of fruit, and also ideal when you want a safe dessert for the whole family. It’s a recipe we make together, calmly and with simple but quality ingredients.
I remember when, as a child, I would make tiramisu on family celebration days. Today, this version with strawberries reminds me of those carefree moments, but also of the approaching summer, outdoor dinners with friends, and genuine smiles. It’s a dessert that’s perfect for a special Sunday, to celebrate family love or a moment dedicated to ourselves.
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6-8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
Here you’ll find everything we need to prepare this delicious and safe strawberry tiramisu together thanks to pasteurized eggs. Ready to discover every single ingredient that will make this recipe unique? Let’s go!
- 10.5 oz ladyfingers
- 10.5 oz strawberries
- 1/4 cup sugar
- Half lemon juice
- 3/4 cup sugar
- 1/6 cup water
- 1 q.b. strawberries (chopped on top)
Steps
Now that we have everything ready, let’s move on to the steps to make this creamy and fresh strawberry tiramisu. I’ll guide you step by step, so it will be very easy even for those who are new to cooking. Let’s get to work!
1. Wash the strawberries well, dry them, and remove the stems. Cut them into cubes and place them in a bowl with sugar and lemon juice. Cover and let them marinate for at least 4 hours in the fridge.
2. Slightly beat the eggs in a bowl. In a saucepan, heat 1/6 cup of water and sugar until 250°F, then pour it slowly over the eggs while continuing to beat until you obtain a frothy and pasteurized mixture.
3. Let it cool a bit and gradually add the mascarpone, mixing gently.
4. Blend half of the strawberries with their juice and a bit of limoncello, strain the juice to use for soaking the ladyfingers. If you like, incorporate the remaining pulp into the cream.
5. Soak the ladyfingers one by one and make a layer in the baking dish. Cover with cream, then other soaked ladyfingers, finally cream and fresh strawberries for decoration.
6. Cover with plastic wrap and let it rest in the refrigerator for at least 4 hours or overnight.If you like my recipes and my world, follow me also on FACEBOOK and INSTAGRAM. You are welcome, leave a like and a comment, I will reply immediately!
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I can’t wait for you to try it! Imagine taking a spoon and finding the creaminess of the cream, the freshness of the strawberries, and the delicate sweetness of the lemon. Perfect to share with those you love, to savor without haste. Let me know in the comments how your strawberry tiramisu goes!
Storage: in the refrigerator covered with plastic wrap for up to 2 days.
Note: If you prefer, you can replace limoncello with another liqueur or omit it altogether. This cream with pasteurized eggs is safer, ideal for children and sensitive people.
Serving: Serve the tiramisu cold, accompanied by a good coffee or a light herbal tea. Perfect for an elegant and fresh dessert.
Strawberry Tiramisu with Pasteurized Eggs: The Safe and Delicious Recipe
FAQ (Questions and Answers)
Can I use frozen strawberries?
It’s better to use fresh strawberries for optimal flavor and texture.
Can I make tiramisu without alcohol?
Yes, just omit the limoncello and use only the strawberry juice for soaking.
How to store tiramisu?
In the refrigerator covered with plastic wrap, it keeps well for 2 days.
