Steps for the strawberry tiramisù

• To make this fabulous strawberry tiramisu, you need to prepare the creamy mascarpone in advance. We start with a simple custard. In a small bowl, soak the gelatin in cold water. In a small pot, bring the cream to a simmer with the vanilla pod or essence. In a bowl, beat the egg yolks with the sugar with a hand whisk without over-whipping. Take the cream and pour it into the egg mixture and mix carefully. Then pour everything into the pot and continue cooking, stirring with a spoon until it reaches, but does not exceed, 180°F-185°F. If you don’t have a thermometer, you can tell the custard is ready if it coats the spoon. Squeeze the gelatin and add it to the custard. Mix carefully and strain with the help of a sieve. Let cool at room temperature for 30 minutes in a bowl, placing some cling film in contact, and then put in the fridge overnight or for about 6 hours. When the cream is well chilled, place it in a bowl and add the mascarpone well chilled from the fridge. Whip with electric whisks or simply in a stand mixer until you get a fluffy and homogeneous mixture. Place in the fridge to set.

  

• In a pan, add the strawberries previously sliced and combine the lemon juice, granulated sugar and mix, add the water and cook over low heat for about ten minutes. When the strawberries are creamy and soft, turn off and let cool completely.

  

• Let the strawberry pieces macerate for an hour in a bowl with lemon juice and granulated sugar. After the hour, strain the obtained juice with a sieve into a bowl and pour the strawberries into a small pot. Cook them for a few minutes adding water and make them very soft. Blend with an immersion blender to get a strawberry puree, strain it and place it in the same bowl containing the strawberry juice you obtained earlier, mix carefully thus obtaining a syrup. Let it cool.

  

• Let me start by saying that you can make either a plate tiramisu or the classic one in a baking dish. I made both versions to give you two different ideas. For the plate tiramisu, I start by laying and arranging 3 ladyfingers on the plate and with a spoon drizzle with strawberry syrup, then distribute spoonfuls of creamy mascarpone and then the sautéed strawberries and continue like this with other dipped ladyfingers, creamy mascarpone and finally decorate the surface with fresh strawberries and fresh mint. Place in the fridge to set for 1 hour. Now let’s start with the classic tiramisu in a baking dish. Spread a layer of creamy mascarpone on the bottom of a baking dish, dip the ladyfingers in the strawberry syrup and compose the first layer pouring and leveling the creamy mascarpone well, then distribute the sautéed strawberries and continue with the second layer of dipped ladyfingers, remaining creamy and finally the sautéed strawberries. Place in the fridge to set for 3-4 hours.

  
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• When the strawberry tiramisu is ready, just serve it. I hope you like this latest recipe of mine, see you next time friends.

  
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