Revamp your dessert game with strawberry tiramisu delight
Tiramisu is a classic Italian dessert that has gained enormous popularity. It's no wonder, because it is delicious and perfectly balanced. A delicate mascarpone-based filling and a layer of ladyfingers soaked in coffee with the addition of almond liqueur, amaretto... few can resist it. Despite its numerous advantages, it probably only has one flaw: it's not suitable for children.
When a friend of mine was visiting with her young daughter, I wondered what dessert to prepare for them. I knew they both love Italian cuisine, which is famous for its excellent pastas, pizzas, and desserts. Among these is the famous tiramisu, which can be found in almost any restaurant specializing in Italian dishes. However, the ingredients of this dessert include strong coffee and amaretto liqueur, which aren't recommended for children. When I saw Greek strawberries at the market stall at a good price, I thought it was a great idea. Tiramisu with a fruity twist can't go wrong and won't taste bad.
Strawberries go well with tiramisu
For my dessert, I used two types of strawberries. Fresh, Greek fruits are ideal for decoration. They are sweet and aromatic, but also quite firm, so they look perfect on top of the cake for a long time. They are durable and have little juice. For soaking the ladyfingers, I prepared a syrup from frozen strawberries. This combination worked perfectly in this dessert. Although I love the taste of coffee in tiramisu, I admit that the strawberry aroma also blends well with the mascarpone-based cream. The dessert is definitely more refreshing.
strawberry tiramisu
Ingredients:
- 0.6 lbs fresh strawberries
- 0.9 lbs frozen strawberries
- 1.7 lbs mascarpone
- 5 egg yolks
- 6 tablespoons sugar
- Lemon juice to taste
- Powdered sugar to taste
- 2 packs of ladyfingers (preferably special for tiramisu)
Preparation:
- In a pot, heat the frozen strawberries, add half a cup of water and a tablespoon of sugar. When they become soft, blend them.
- Wash the fresh strawberries and cut them into smaller pieces. Drizzle with lemon juice and mix with powdered sugar.
- Beat the yolks with the remaining sugar until the mixture becomes light and fluffy.
- Add the mascarpone to it and mix until smooth.
- Soak the ladyfingers in the strawberry syrup and place them at the bottom of the mold.
- Cover them with a layer of cream and place more soaked ladyfingers on top. Repeat until all ingredients are used up.
- Spread the remaining cream on top and decorate the dessert with fresh strawberries.
- Refrigerate the dessert for several hours.
