... Strawberry time! Have you had your first ones of the season yet? Seasonal strawberries are sweetness distil and smell delightful, unlike those tastless ones we can find at the supermarket all year round.
Here's the recipe for Strawberry Tiramisu I created from a picture seen on a magazine. While it looked like they used only strawberry sauce, I incorporated both strawberry sauce and fresh strawberries between the layers of cream and biscuits, and I believe this makes the difference in the outcome of this yummy dessert.
- Fresh strawberries 1000g./2.2lbs (of which for sauce g. 800/1.7lbs)
- Granulated Sugar (4 spoons or according to your taste)
- Mascarpone cheese g. 250/0.55lbs.
- 2 eggs
- Maraschino liqueur (a sweet liqueur), about 1 teaspoon
- Ladyfingers biscuits (1 package)
- (Clear jelly + sugar and water as directions on the package)
Wash and slice 800g./1.7lbs of strawberries.
Mix fruit and sugar in a stainless steel pan. Let the sauce simmer for about 20-25 minutes. It should be dense but still liquid enough to be absorbed by the biscuits.
In the meantime, mix the other ingredients to obtain a smooth cheese cream.
Wash and slice the rest of the strawberries. Save some to decorate the top.
Cover the bottom of a ceramic bakeware plate (rectangular, medium size) with cream and the first layer of ladyfingers biscuits.
Spread some strawberries sauce over the biscuits.
Add mascarpone cream and a layer of sliced fresh strawberries
Add a second layer of biscuits, strawberry sauce, and finally mascarpone cream.
Put in the refrigerator for at least 4 hours. I usually let it rest overnight.
Take out of the fridge at least half an hour before you want to eat it. Before serving, decorate with fresh strawberries and jelly (follow direction on the package). You may skip this step, but I recommend using jelly because it prevents from oxidation, so the strawberries will remain red and glossy. Let cool and serve. You can also make it in individual bowls for a stunning (and tidy) presentation.