Light and easy strawberry tiramisu
Strawberry tiramisu, a fresh and tasty dessert perfect for the summer season. With ladyfingers soaked in homemade strawberry coulis and a light and creamy mascarpone filling, this dessert is perfect for special occasions and can be prepared in advance.
SERVING:4
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EQUIPEMENTS
INGREDIENTS
- 2 large eggs
- 80 g (2.8 oz )of sugar, half white sugar and half brown sugar. You can use only white sugar, but it tastes much better with brown sugar (fine brown sugar).
- 250 g (8.8 oz )of mascarpone
- 1/2 teaspoon of vanilla extract
For the coulis:
- 350 g (12.3 oz )of strawberries, washed and hulled
- 2 tablespoons of sugar more or less according to taste
- 2 teaspoons of lemon juice
For the garnish:
- 400 g (14.1 oz) of strawberries, more or less for decoration and diced garnish
- About ten ladyfingers or if unavailable, boudoir biscuits.
PREPARATION
Prepare the strawberry coulis
- Don't forget to read the article to see the steps in images.
- Wash and hull the strawberries, then cut into pieces.
- Blend to a smooth purée. Mix the purée with the sugar and lemon juice in a small saucepan, then heat gently on low heat.
- Cook for 3 min from boiling. Allow to cool before use.
Preparing the tiramisu cream
- Separate the egg whites from the yolks.
- In a mixing bowl, beat the egg yolks with the sugar until the mixture whitens and becomes creamy.
- Loosen the mascarpone with a spoon to smooth it out.
- Add to the sabayon (egg yolks + sugar) and whisk until smooth and creamy.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- 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.
- 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.
- 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.
- Cut each strawberry lengthwise into 3 thin strips.
- Spoon half the mascarpone cream into each glass.
- 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.
- Pour the remaining mascarpone cream over the top and refrigerate, preferably for a few hours, before covering with a layer of strawberry coulis.
- 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.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!