This year we would like to celebrate the 21st of March, known as the Tiramisú day. By celebrating the first day of spring, we will add a strawberry twist to this traditional Italian dessert. Being one of the most famous desserts in the world, we are sure that you will enjoy this.
In the following version of the Tiramisú, the savoiardi biscuits are soaked with a scented strawberry juice, instead of the coffee, as we usually do.
🍷Francesca & Marinella🍴
If you feel more conservative, then go for an authentic slice of the classic Tiramisú. You can never go wrong with it! Follow our recipe here for the traditional recipe made with coffee. And why not add a bit of alcohol?
INGREDIENTS for 4/ 6 servings:
250 g mascarpone
200 g savoiardi (ladyfingers) (about 20 biscuits)
60 g sugar
For the strawberry cream:
500 g fresh ripe strawberries
juice of half a lemon
2 tbsp sugar
Keep aside 3 or 4 strawberries to decorate the Tiramisú.
Separate the yolks from the whites. Beat the yolks with sugar until it looks whitish. Add the mascarpone, one spoon at a time, and mix carefully. Whip the egg whites until stiff peaks form.
Add whipped whites to the mascarpone cream very carefully or the air will go out.
Prepare the strawberry cream. In a mini saucepan add the strawberries, cutting them in small pieces. Pour the lemon juice and add the sugar. Put on medium heat. Mixing with a wood spoon, cook until the strawberries get soft and the juice gets thicker (around 5 min).
Line the bottom of a glass dish or aluminum container, (approximately a 20 cm square dish), with half of the savoiardi in an even layer. Pour half of the strawberry cream onto the biscuits. Pour half of the mascarpone cream onto the biscuits layer and, with a spoon, spread the cream all around. Repeat as mentioned above, to make a second layer of savoiardi, strawberry cream and mascarpone cream.
Chill in the fridge for about 4 hours. Before serving, decorate the Tiramisu‘ with fresh strawberries.