Too delicious, the tiramisu or rather the cremamisu with custard and fresh strawberries, different from the classic Tiramisu because my recipe includes homemade shortcrust pastry, baked and crumbled, enriched with a delicious classic custard, lots of fresh strawberries along with their juice.
An absolutely must-make dessert, a perfect spoon dessert to end a meal, fresh and creamy, I love it and it was a big hit! Did I intrigue you? then let’s prepare it together.
See you soon, Susy!
Do you like strawberries? check out these recipes 👇🐾
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 495.52 (Kcal)
- Carbohydrates 77.55 (g) of which sugars 45.42 (g)
- Proteins 10.18 (g)
- Fat 18.29 (g) of which saturated 10.38 (g)of which unsaturated 7.86 (g)
- Fibers 2.67 (g)
- Sodium 65.27 (mg)
Indicative values for a portion of 230 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 the Tiramisu with Custard and Strawberries
I used a Pyrex glass square dish 11.5 x 8.8 x 2.8 inches.
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup butter
- 1 egg (Whole)
- 1 egg yolk
- Half packet baking powder
- 1 lemon zest (Grated)
- 1 pinch salt
- 2 cups whole milk
- 2/3 cup sugar
- 125 g egg yolks
- 1/2 cup cornstarch
- 1 lemon zest (edible peel)
- 1 lb strawberries
- 2 tablespoons sugar
- 1 lemon (juiced)
Tools
- Baking Dish
- Ceramic Baking Beans
Prepare the Tiramisu with Custard and Strawberries
Pour the milk into a non-stick pot with the edible peel of a lemon and set aside, (if you have time, you might want to prepare it a few hours earlier and store it in the refrigerator, so the milk will be even more lemon-scented and the custard even more delicious). In a bowl, put the sugar, egg yolks, and sifted cornstarch and mix well with a whisk to combine everything. Put the pot with the milk on the heat and as soon as it reaches the boiling point, pour it into the bowl with the egg yolks, mix with the whisk to combine everything, and put it back in the pot. Start cooking on low heat, constantly stirring with the whisk, the mixture should thicken without forming lumps. The custard is ready, let it cool a little then pour it into a bowl and cover it with cling film, making it adhere to the surface to prevent it from drying out.
Prepare the shortcrust pastry. In a bowl or on the pastry board, put the flour in a fountain shape, make a well in the center with your hands, and add the eggs, sugar, cold butter cut into pieces, lemon zest, baking powder, and a pinch of salt. Start working with a fork, then knead quickly by hand forming the classic ball shape. Wrap it in cling film and let it rest in the fridge for an hour, in the meantime, prepare the custard. After the resting time, roll it out with a rolling pin on the pastry board, place it on a baking dish also used for classic tarts, cover the base with baking paper and ceramic baking beans, and proceed with blind baking. Bake at 356°F for about 20 minutes, then remove from the oven and let cool.
Clean, wash, and dry the strawberries. Cut them into pieces, put them in a bowl, and add 2 tablespoons of sugar and the juice of a squeezed lemon, mix with a spoon and set aside. Moisten the baking dish with a spoonful of juice from the strawberries and start breaking the pastry into pieces creating a biscuit base. Moisten the base with some strawberry juice, pour half of the custard, spread it gently, and then add some of the strawberries. Cover with the remaining crumbled pastry, add the custard, and decorate with the juice and strawberry pieces.
The tiramisu is ready, let it rest in the refrigerator for an hour and then it’s ready to serve!
Storage
The tiramisu with custard and strawberries keeps well in the refrigerator covered for two days.
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