Strawberry tiramisù, lighter and tasty

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Strawberry tiramisù, lighter and tasty
Try this interesting summery variation on a beloved theme! This dessert is perfect for your summer lunches or dinner: it will leave your guests pleasantly surprised!
 

Tiramisù with a twist

Tiramisu is the quintessential Italian dessert: the most delicious and the most beloved. Is there anything better than a luscious classic tiramisu? No, of course, but there are many alternatives! In recent years many recipes have popped up, all very creative. There are: pistachio tiramisù, chocolate tiramisù, Nutella tiramisù, nut tiramisù, Limoncello tiramisù and fruit tiramisù. If you're looking for a dessert that is spectacular but also easy to prepare, you've come to the right place!
 

Tiramisù alle Fragole

If you're considering an alternative to the classic coffee tiramisu, especially now during the warm season, here is Tiramisù alle Fragole, alias Strawberry Tiramisù...simple to prepare, delicious, and there's no baking involved. Like the classic recipe, Strawberry Tiramisu is made with savoiardi (ladyfingers) and mascarpone filling, but instead of coffee, this sunny take on tiramisù is filled with fresh fruit Strawberry Tiramisù is filled with fresh strawberries and succulent mascarpone cream. This dessert is perfect for your spring or summer lunches or your first outdoor dinners: you will leave your guests pleasantly surprised! Our Strawberry Tiramisù is also perfect for children since it has no coffee or liquor.
 

Our recipe

The ingredients are very few and the process is quite simple. The success, however, is guaranteed! You will need 10 oz savoiardi cookies, pound mascarpone cheese, three eggs, 1/3 cup sugar, 1 pound strawberries. Wash the strawberries and cut them into thin slices; then, put ½ pound strawberries in a blender with 1/4 sugar and blend. Pour the juice into a bowl. Separate the egg whites from the yolks. Whip the egg whites until stiff. In a separate bowl, mix the egg yolks and remaining sugar with a whisk or soft spatula. Add the mascarpone cheese and mix. Gently add the egg whites. Soak the ladyfingers in the strawberry juice (trying not to soak them too much). Arrange the soaked ladyfingers in a pan. Spread the mascarpone mixture over ladyfingers and repeat layers one more time. Cover the last layer of your tiramisu with the remaining sliced strawberries. Decorate your cake with some fresh mint leaves. Let the dessert rest for a couple of hours in the refrigerator and serve.

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  • Donatella Mulvoni
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