The strawberry tiramisu cake is a quick and delicious dessert, prepared with a sponge cake base in a smart mold for soft tarts, so it can be filled like a tart with lots of mascarpone cream, delicious with the addition of fresh whipped cream and a rich layer of fresh strawberries that decorate the dessert but at the same time give it an extraordinary taste, and to soak the sponge cake, not being a butter base, a good and quick alchermes syrup. A dessert made by minimizing the amount of sugar to avoid excesses. The base is for a 12.6-inch (32 cm) tart mold, or for two smart molds of 9.4 inches (24 cm) each. If you want to prepare just one 24 cm mold, simply use half the dose. As for the cream, I did not pasteurize the eggs, but if you want to do it with total safety, follow this pasteurized egg recipe and at the end, add mascarpone and cream, the result will be the same but with pasteurized eggs.
Here is a selection of creamy strawberry desserts for you.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 16
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for Strawberry Tiramisu Cake
- 4 medium eggs
- 7 oz all-purpose flour
- 1 cup sugar
- 1 cup water
- 3.5 oz alchermes
- 18 oz mascarpone
- 2 eggs
- 4 oz sugar
- 1 cup heavy cream
- 18 oz strawberries
- to taste spray gel
Tools for Preparing Strawberry Tiramisu Cake
- 2 Bowls
- 1 Electric whisk
- 1 Spatula
- 1 Smart mold
- 1 Piping bag
- 1 Knife
- 1 Spoon
- 1 Glass
Steps to Prepare Strawberry Tiramisu Cake
In a bowl, beat the eggs with an electric whisk, then add the sugar and beat for a few minutes until the mixture is fluffy and frothy. Gradually add the sifted flour, stirring gently from bottom to top with a spatula.
Immediately pour the mixture into a greased and floured smart mold of 12.6 inches, or sprinkle with fine breadcrumbs, or divide the mixture into 2 smart molds of 9.4 inches.
Bake immediately in a preheated static oven at 356°F (180°C) for about 20 minutes or until the base is golden brown. Remove from the oven and let it cool on a tray.
It is important not to let the sponge rest in the mold before baking, so preheat the oven immediately and prepare the mold in advance.
For the syrup, just dilute the liqueur in water with the indicated doses, or even a little less, avoiding the sugar.
Separate the yolks from the whites. Beat the whites until stiff with clean whisks. Separately, beat the yolks with the sugar, then add the mascarpone and beat with the whisks.
Using clean whisks, whip the chilled fresh cream in a clean bowl without sugar, then gradually incorporate the whites and cream into the mascarpone cream, stirring gently from bottom to top with a spatula.
With a spoon, distribute the alchermes syrup all over the cake’s surface, including the edges. Be generous, so it will be nicely fragrant.
Using a piping bag, cover the entire surface of the fake tart with dollops of cream. Once the surface is covered, decorate with strawberries, washed, hulled, and cut into 4 slices. Finally, spray the strawberries with spray gel.
Leave in the refrigerator for a couple of hours before enjoying, better if left to rest longer.
