Easy and creamy strawberry tiramisu with pasteurized eggs in a double boiler and we enjoy it in peace, a very delicious variation of the classic and much-loved traditional tiramisu.
This is a dessert with strawberries completely Spring-like to enjoy safely because the cream is made with pasteurized eggs in a double boiler just like the classic recipe in this way, we are all more relaxed without worrying about potential risks.
However, as with all recipes, there are different variations to make the tiramisu like the blueberry and coconut tiramisu, apple and lemon tiramisu and other versions with fruit like coconut and strawberries or berries and strawberries
Now you just need to gather all the necessary ingredients and try this delight, and I am sure you will find it hard to stop enjoying it. But let’s see what we need to make the easy and creamy strawberry tiramisu with pasteurized eggs in a double boiler and we enjoy it in peace
HERE ARE SOME DELICIOUS ALTERNATIVES TO MAKE TIRAMISU AND I’M SURE THEY WILL WIN YOU OVER
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Double Boiler, Other
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
Easy and creamy strawberry tiramisu with pasteurized eggs in a double boiler and we enjoy it in peace, a very delicious variation of the classic and much-loved traditional tiramisu.
- 1 package ladyfingers
- 4 yolks
- 14 oz mascarpone
- 1/4 cup sugar
- 18 oz strawberries
- 1 lemon
- 1/4 cup water
- milk (to soak the ladyfingers)
- 2 tbsps powdered sugar
Tools
HERE’S WHAT WE NEED
- 1 Container
- 1 Saucepan
- 1 Pan
- 1 Electric Mixer
Steps
LET’S MAKE THE TIRAMISU
First, prepare the cream. Place the yolks in a saucepan with the sugar and start pasteurizing them in a double boiler over low heat, stirring constantly until the thermometer reaches 176°F. Once pasteurized, blend them with an electric mixer until they are nice and fluffy, then pour them over the mascarpone and continue mixing to obtain a smooth and velvety cream.
Cut the strawberries into pieces, place them in a bowl with the powdered sugar and the lemon juice and mix. Set some aside for decoration. Add the water and blend everything with an immersion blender, pour them into a pan and cook for about 7/8 minutes until bubbling, then remove from the heat and let them cool. Pour the milk into a bowl and begin soaking the ladyfingers, arrange them in a baking dish, cover them with the strawberry compote and then with the cream, make a second layer and decorate with the strawberries you set aside. Keep the dessert in the fridge if you’re not enjoying it immediately.
YOU CAN ALSO ADD SHREDDED COCONUT, STRAWBERRIES AND COCONUT GO GREAT TOGETHER. YOU CAN MAKE THE STRAWBERRY COMPOTE EVEN THE DAY BEFORE BUT KEEP IT IN THE FRIDGE. IF YOU DON’T WANT TO USE PASTEURIZED CREAM, YOU CAN MAKE THE CLASSIC CREAM BUT I RECOMMEND USING VERY FRESH EGGS. IF YOU WANT A SOFTER CREAM, YOU CAN ADD SOME CREAM.
FAQ (Frequently Asked Questions)
CAN I USE ANOTHER FRUIT ALONG WITH STRAWBERRIES?
OF COURSE, IN MY OPINION, APRICOTS GO GREAT WITH STRAWBERRIES.
