![\"light](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2024\/06\/Tiramisu-fraise-leger-1.jpg\")
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A simple, refreshing dessert that always pleases: strawberry tiramisu<\/strong> has everything to delight! If you like tiramisu,<\/strong> an emblematic Italian dessert, you’ll love this strawberry version. A fruity dessert that’s easy to prepare, perfect for a light end to a meal.<\/p>\n Based on ladyfingers<\/strong><\/a> “savoiardi” delicately soaked in homemade strawberry coulis, covered with small pieces of fresh strawberries which, combined with the lightness of the mascarpone cream, make this dessert a fresh and tasty choice. Like all tiramisu, it tastes even better the day after you make it. An ideal dessert to prepare in advance when entertaining.<\/p>\n Eggs,<\/strong> they should be at room temperature to whip properly. The egg yolks are beaten with the sugar until pale and the egg whites are whipped until stiff peaks form.<\/p>\n Sugar:<\/strong> I use a mixture of white sugar and brown sugar. The brown sugar adds a wonderful flavour to the tiramisu. You can use either one or the other.<\/p>\n Mascarpone<\/strong> is the essential ingredient for authentic traditional tiramisu. Smooth it out with a spoon before adding it to the sabayon (egg yolks + sugar). This will prevent the cream from becoming grainy.<\/p>\n Strawberries:<\/strong> Use fresh, beautiful strawberries for decorating the glass rims, creating a french strawberry cake-like decoration, and for garnishing with a brunoise. They can also be used to make a coulis to soak boudoirs or ladyfingers.<\/p>\n Flavoring,<\/strong> vanilla extract if you want to give your tiramisu even more flavor.<\/p>\n Cookie,<\/strong> preferably use homemade or store-bought ladyfingers, which are much better than boudoirs, which soften too much. <\/p>\n Wash and hull the strawberries, then cut into pieces.<\/p>\n Blend to a smooth pur\u00e9e. Mix the pur\u00e9e with the sugar and lemon juice in a small saucepan, then heat gently on low heat.<\/p>\n Cook for 3 min from boiling. Allow to cool before use.<\/p>\n Separate the egg whites from the yolks.<\/p>\n In a mixing bowl, beat the egg yolks with the sugar until the mixture whitens and becomes creamy.<\/p>\n Loosen the mascarpone with a spoon to smooth it out.<\/p>\n Add to the sabayon (egg yolks + sugar) and whisk until smooth and creamy.<\/p>\n In a separate bowl, whisk the egg whites until stiff peaks form.<\/p>\n Gently fold 2\/3 of the beaten egg whites into the mascarpone cream in 2 batches, working from bottom to top with a rubber spatula or hand whisk to avoid deflating the meringue.<\/p>\n Pour a little of this mixture over the remaining beaten egg whites, mixing gently, then combine the both preparations. Pour a little strawberry coulis into each glass, then arrange a few pieces of ladyfinger biscuits on top. Cut each strawberry lengthwise into 3 thin strips.<\/p>\n Spoon half the mascarpone cream into each glass.<\/p>\n Next, add a bit of diced strawberries and a drizzle of coulis, ensuring that the coulis touches the sides of the glass to create a visible layer on the outside.<\/p>\n Pour the remaining mascarpone cream over the top and refrigerate, preferably for a few hours, before covering with a layer of strawberry coulis.<\/p>\n You can pour immediately and refrigerate for at least 6 h. The tiramisu tastes much better after 24 hours. It improves with time, becoming firmer and frothier. Red fruit tiramisu by Cyril Lignac<\/strong><\/p>\n Tiramisu Verrines<\/strong><\/p>\nWhat you’ll love about strawberry tiramisu<\/strong><\/h2>\n
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![\"homemade](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2024\/06\/recette-tiramisu-fraise-leger-.jpg\")
<\/p>\nDetails on ingredients<\/strong><\/h2>\n
Ingredients : <\/strong><\/h2>\n
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\n NB:<\/b> You can find the printable recipe card at the end of the article.<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n \n
For the coulis<\/strong><\/h3>\n
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For the garnish<\/strong><\/h3>\n
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![\"strawberry](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2024\/06\/ingredients-tiramisu-fraises.jpg\")
<\/p>\nPreparation steps<\/strong><\/h2>\n
Prepare the strawberry coulis<\/strong><\/h3>\n
Preparing the tiramisu cream<\/strong><\/h3>\n
![\"preparation](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2024\/06\/tiramisu-aux-fraises-leger-et-aerien.jpg\")
<\/p>\n![\"easy](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2024\/06\/Recette-tiramisu-fraise.jpg\")
Interlace slices of strawberries along the inner edge of the glass and between the pieces of biscuit for a decorative effect reminiscent of a french strawberry cake, with the strawberries visible through the glass.<\/p>\n![\"strawberry](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2024\/06\/tiramisu-fraises.jpg\")
<\/p>\n![\"foolproof](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2024\/06\/Recette-tiramisu-a-la-fraise-maison.jpg\")
<\/p>\nOther recipes with strawberries<\/strong><\/h2>\n
![\"easy](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2024\/06\/recette-tiramisu-fraise-leger-1.jpg\")
<\/p>\n![\"recette](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2024\/06\/Tiramisu-fraise-leger--500x500.jpg\")
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