Tiramisu with strawberries
6 servings
30 minutes
Strawberry tiramisu is a delicate Italian dessert infused with the summer aroma of fresh berries and the exquisite taste of mascarpone. This version of classic tiramisu brings a refreshing tartness from strawberries, combining it with the light sweetness of savoiardi cookies soaked in orange juice and liqueur. The airy cream made from whipped egg whites and yolks makes the dessert incredibly soft and harmonious. Historically, tiramisu originated in Italy, winning the hearts of gourmets worldwide. Its fruity variant is perfect for warm evenings when you crave something light yet rich. Served chilled, it becomes even more refreshing and enjoyable in hot weather.
1
Thaw the strawberries, combine with juice and liqueur, and blend well until a smooth puree is obtained.
- Frozen strawberries: 250 g
- Orange juice: 100 ml
- Blue Curacao liqueur: 60 ml
2
Add sugar, 2 tablespoons of water, and a teaspoon of lemon juice to the egg whites, place in a water bath, and beat initially on low speed until the sugar dissolves, then increase the speed and beat for another 5 minutes. The cream will thicken, remove from heat, and continue beating until it cools.
- Egg white: 2 pieces
- Icing sugar: 90 g
- Lemon juice: 5 ml
3
Mix the yolks with the remaining sugar and beat in a water bath until white.
- Egg yolk: 2 pieces
- Icing sugar: 90 g
4
Mash the mascarpone well with a spoon and mix in the beaten yolks. To prevent the mascarpone from separating, gently fold in the beaten egg whites into the cream.
- Mascarpone cheese: 250 g
5
Place a little cream in a large mold or small portion molds. Dip the savoiardi one by one in strawberry syrup on both sides and tightly arrange them on top of the cream.
- Savoiardi (ladyfingers): 200 g
6
Place a layer of thinly sliced strawberries on the soaked cookies. Then repeat the layer of cream - cookies - strawberries - cream once more. Cover the tiramisu with plastic wrap and refrigerate for 3 hours.
- Strawberry: 200 g
