Strawberry Tiramisu
Recipe from Elena Faita
Ingredients
8 Portions
For Cheese Mixture:
1 lb (500g) Mascarpone cheese
5 eggs (yolks separated from whites)
5 tbsp. (75 ml) sugar
For Strawberry Sauce:
½ lb (250g) strawberries
4 tbsp. (60 ml) Fragolì strawberry liquor
Juice of one lemon
2-3 tbsp. (30-40ml) sugar, or more if desired
1 pack Pavesini biscuits or Ladyfingers
For Toppings:
1 lb (500g) strawberries (cut into thick slices)
Cacao powder to taste
Method
Directions:
For the strawberry sauce, hull strawberries and cut in halves or quarters depending on its size.
Place in bowl, add sugar and let soak for a few minutes.
Put strawberries in food processor, add lemon juice and pulse until liquefied.
Pour into bowl, add Fragolì liquor to taste and put aside to dip biscuits in later.
For the cheese mixture, separate egg yolks from whites. Whiten the yolks by adding 4 tbsp. of sugar, cheese and beat with mixer until smooth. Set aside.
In another bowl, whip egg whites with remaining sugar until firm peaks form.
Incorporate egg whites in cheese mixture by folding it in gently with a spatula. Set aside.
Tiramisù assemblage:
Use a 9’’x13’’ rectangular dish.
Dip biscuits in strawberry sauce and place them in a singular layer filling the bottom of the dish. Pour half the cheese mixture and spread evenly. Add half the strawberries and dust cacao powder on top. Repeat procedure.
Keep refrigerated for at least 4 hours or overnight.
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