Storage

Store the Strawberry Tiramisu in the refrigerator for a maximum of two days, in an airtight container.

Tips

– For a perfect cream result, the eggs must be at room temperature before whisking.

– Take the mascarpone out of the fridge at least half an hour before using it.

– Don’t soak the ladyfingers too long when dipping them in the pineapple juice; the motion should be quick. This way, you prevent them from becoming too soggy or falling apart.

– You can also prepare the tiramisu the day before: it will be even tastier.

Variants

With the same process, you can experiment with different flavors by adding the fruit you like best. For example, you can replace strawberries with pineapple or peaches for a more summer version.

Egg Pasteurization

Put 25 g of water together with the sugar in a saucepan and bring to a boil (it should reach a temperature of 250°F), stirring well to dissolve the sugar.

In a bowl, whisk the egg yolks and gradually add the hot sugar syrup as soon as it is ready. You should obtain a light and frothy mixture. After that, proceed normally and replace the egg whites with 150 g of whipped cream.

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