Strawberry Tiramisu

Ingredients

• 400g Mascarpone cheese
• 400g Strawberries
• 200g Ladyfingers
• 80g Granulated sugar
• 2 EL Lemon juice
• 2 Eggs (medium)
• 1 Prise Pinch of salt
• 1 TL Vanilla extract
• 50ml Water
• 2 EL Fresh mint leaves

Instructions

1. Clean half of the strawberries and simmer them in a saucepan with 30g sugar, 1 tbsp lemon juice, and 50ml water over medium heat for about 5-7 minutes until soft. Then, purée the mixture and strain it through a fine sieve to obtain a smooth strawberry sauce. Slice or quarter the remaining strawberries.
2. Separate the eggs. Whisk egg yolks with 50g sugar and vanilla extract in a bowl over a bain-marie until the mixture is light and creamy (about 5-8 minutes). Remove from heat and continue whisking until the mixture cools. Fold in mascarpone spoonful by spoonful until a smooth cream forms.
3. Whip egg whites with a pinch of salt until stiff peaks form, then gently fold them into the mascarpone cream.
4. Briefly dip the ladyfingers into the cooled strawberry sauce (do not soak them for too long to prevent them from becoming too soft).
5. Arrange a layer of soaked ladyfingers in a baking dish or dessert glasses. Spread a layer of mascarpone cream on top, then cover with a portion of the fresh strawberry slices.
6. Repeat this process until all ingredients are used, ensuring the final layer is mascarpone cream. Garnish with the remaining fresh strawberries and mint leaves.
7. Chill the Tiramisu in the refrigerator for at least 4 hours, or ideally overnight, to allow it to set and the flavors to meld.

Nutrition