This twist on a traditional Tiramisu uses strawberries and cream. A refreshing Summer dessert.
Prep Time30 minutes
Chilling Time4 hours
Total Time30 minutes
AuthorRosemary Molloy / An Italian in my Kitchen
Strawberry Juice– 2 cups chopped strawberries (332 grams)
1 teaspoon lemon juice
1 tablespoon sugar
1/2 cup cold water (118 grams)
1 pasteurized egg*
1 cup mascarpone (225 grams)
1 cup whole cream
1 1/2 tablespoons powdered sugar (sifted)
30 Italian Lady finger cookies (approximately)
1 cup sliced strawberries
*The egg can be left out if you wish.
To make the strawberry juice: Clean and chop the strawberries into small pieces sprinkle with sugar, place strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.
To make the cream mixture: In a medium bowl beat the egg (if using) for approximately 30 seconds then add the sugar, mascarpone and cream, beat on medium until thickened. (approximately 5-10 minutes, you don’t want it to be too thick or too thin, nice and creamy ).
Putting it all together: Lady Finger Cookies (approximately 30 or more if needed) 1 baking dish (I used 10 x 7 inch / 26 x 17 cm).
In a small bowl add half the strawberry juice to start,(you may have left over strawberry juice, which is great over ice cream or even add a little more sugar and it makes a great drink) dip the lady finger cookies in the juice (turning to coat all the cookie with juice, but don’t leave them submerged in the juice) then arrange cookies on bottom of baking dish and cover with half the cream mixture, cover with the sliced strawberries, repeat cookies for another layer and cover with remaining cream mixture and strawberries on top.
Refrigerate for at least 4-5 hours or even overnight.
Top with shavings of white or dark chocolate and fresh strawberries