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Strawberry Tiramisu” – A fruit twist on the classic Italian dessert! Enjoy layers of creamy goodness and juicy strawberries.

Is there anything more delicious than classic tiramisu? No, but there are many variations of this goodness, like the fresher version of strawberry tiramisu! Forget for a moment the energizing coffee soak and the generous sprinkle of bitter cocoa… and focus on the ladyfingers and soft mascarpone cream that are this time caressed by a strawberry sauce. A true delight in a glass, refined and elegant as the version with berries, to be served for a sweet end to a meal, that leaves nothing to chance. We thought of making this spoon dessert with pâte à bombe, the method that allows you to pasteurize the yolks and that will be the basis of your mascarpone cream; but if you prefer you can also make the version without eggs. Perfect to end your spring or summer lunches and dinners outside: you will leave your guests sweetly surprised!

Strawberry Tiramisu

Ingredients for mascarpone cream (with pate à bombe)
-Mascarpone 400g
-Egg yolks 3
-Water 50g
-Sugar for syrup 125g

Calories for strawberry tiramisu:
Difficulty: Easy
Preparation: 25 mins
Cooking: 10 mins
Serves 4
Cost: Low
Note more about the rest time of the cream(30 minutes)


To prepare the strawberry tiramisu, wash the strawberries and remove the stem 1, then slice them into rounds 2 and pour them into a bowl, add 20g semolina sugar 3. Add 20g lemon juice 4. Mix it well 5 and let the berries macerate until ready to use. In a small saucepan, pour 50g of water 6. Add 125g sugar 7 and heat over moderate heat. Using a kitchen thermometer to ensure the temperature reaches exactly 121°. When the thermometer reads around 115°, start working on the yolks in a separate bowl using an electric whisk 8 9. Once the syrup has reached 121°10, pour it slowly over the yolks 11, continuing to whisk until you get a clear and foamy mixture and let it cool completely.

Pour the mascarpone into a bowl and add a little bit of egg mixture initially 13, mixing vigorously with a whisk, then pour the rest and mix until you get a smooth and creamy mascarpone cream 14. Let it firm up in the fridge covered with plastic wrap 15 for 30 minutes, and in the meantime, continue with the rest of the preparation.

Take the strawberries again and filter them 16. Take one-third of the strawberry slices and place them in a tall glass, add the filtered juice 17, and blend everything with an immersion mixer 18. Pour the sauce into a large bowl 19. Cut the ladyfingers in half 20 according to the size of your glasses or containers. Transfer the firm cream into a piping bag 21.

Now you can compose your strawberry tiramisu with the bowl of strawberry sauce on one side and the ladyfingers on the other side. Take a glass of about 300 ml, cover the bottom with a layer of cream 22, then place one half of the ladyfinger soaked in the strawberry sauce 23, and then a few pieces of strawberry 24. Create two more layers of mascarpone cream as previously done, placing the ladyfingers according to the size of the glass 25 (you can use only one piece or even 1 and a half or two). Finish with a layer of cream 26 and decorate the surface with the reserved strawberries. The strawberry tiramisu is ready to be served 27.

Keep the mascarpone cream covered or closed in an airtight container in the refrigerator for a maximum of 3-4 days. And the sauce can also be stored in the fridge for 2-3 days. If you prefer, you can make your own portions of strawberry tiramisu and freeze them for about 1 month.

Do you want to turn this strawberry tiramisu into a delicious semi-frozen dessert? Then mix whipped cream, about half of the total weight of the cream! If you have any extra strawberries, you can use them for a delicious French toast or an unusual risotto!