Strawberry tiramisu, a fast and easy classic Italian dessert. Made with layers of mascarpone cream and fresh strawberries. No coffee or liqueur makes it the dessert perfect for everyone. The children will love him!
Tiramisu is a favorite favorite favorite in our house, especially for Italian, from a tiramisu cheesecake without cooking to a tiramisu of chocolate milk for children at his favorite Pisctachio.
Nothing screams summer how to spend a nice weekend in a cottage or eat berries, in particular strawberries in my case. Fortunately for me I usually enjoy the strawberries twice a year. The first time in Italy, strawberries arrive between the end of April and the beginning of May and in Canada in early July.
What do you need to create a strawberry tiramisu recipe
- Strawberries
- Lemon juice – fresh lemon juice
- Sugar – granulated sugar
- Waterfall
- Egg: an egg is optional
- Mascarpone cheese
- Cream: whole cream, whipped or heavy, with a fat content at least 30%
- Powdered sugar
- Ladyfinger biscuits
Why use an egg?
This is the Italian recipe I ate and ate in Italy. The use of a pasteurized egg in this recipe is safe, if you do not yet want to use an egg, you can simply leave it out, make sure to use the icing sugar rather than replace with granulated sugar.
How to make strawberry tiramisu
Clean and chop the strawberries in small pieces sprinkle with sugar, place strawberries, lemon juice and water in a blender, mix until smooth, pour into a bowl and set aside.
In a medium bowl, beat the raw egg (if you use) then add the sugar, mascarpone and cream, beat on medium until it thickens.
In a small bowl add half of the strawberry juice to start, you may have left the strawberry juice, which is excellent on ice cream or even add a little more sugar and makes an exceptional drink, dip the ladyfinger biscuits in the juice juice just to cover, then arrange the biscuits on the bottom of the pan and the roof with half of the cream, the roof with the splash of flakes with slices of cookie for another coating with the cream. Refrigerate for a few hours or even throughout the night. Top with fresh strawberries before serving.
How to clean strawberries:
- Leaving the stem on the strawberries during washing, helps strawberries to absorb less water (make sure you never immerse the strawberries in the water).
- Place the strawberries in a large colander.
- Rinse the strawberries under cold water.
- Get them gently with your hand to remove any dirt.
- Combined with a paper napkins.
Replacements and variations
Instead of strawberries you can replace blueberries, more or even raspberries. Instead of strawberry juice you could use milk or a simple sugar syrup or even your favorite strawberry sauce.
Recipe advice
To prevent your tiramisu from becoming soaked, make sure you don’t immerse the ladybugs in the sauce, just turn them quickly and put them in the pan.
Can Tiramisu be made in advance?
Yes, strawberry tiramisu can be made 24 hours in advance. Make sure to keep it well cooled, then cut and serve.
Warehouse
The Italian dessert should be kept in the fridge in an airtight or well covered plastic casing, it will remain 2-3 days in the refrigerator. If you prefer you can freeze it in a safe container for freezer, it will keep up to two weeks in the freezer. Let it thaw during the night in the refrigerator before serving.
More delicious strawberries recipes:
So, if you love strawberries and you are looking for a refreshing -free dessert, I hope you try this easy strawberry tiramisu recipe. Enjoy!
Strawberry juice
- 2 cups Chopped strawberries
- 1 teaspoon lemon juice
- 1 table spoon sugar
- ½ cup Cold water
Cream mixture
- 1 large pasteurized egg*
- 1 cup mascarpone
- 1 cup whole cream, heavy or whipped, with a fat content at least 30%
- 1½ spoons icing sugar (sifted)
- 30 Italian Ladyfinger biscuits (approximately)
- 1 cup Sliced strawberries
*The egg can be excluded if you wish.
Strawberry juice
-
Clean and cut the strawberries into small pieces sprinkled with sugar, then place the strawberries, the lemon juice and the water in a blender, mix until smooth, pour into a bowl and set aside.
Cream mixture
-
In a medium/large bowl, beat the egg (if used) for about 30 seconds, then add the sugar, mascarpone and cream, beat on medium until you thicken, we like it well and often, some like a little thinner.
Putting it completely
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Finger biscuits (about 30 or more if necessary) 1 pan (I used 10 x 7 inches / 26 x 17 cm).
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In a small bowl add the strawberry juice to start, (you May have left over strawberry juice, which is great over Ice cream or even add a quitle more sugar and it makes a Great drink) Dip the Ladyfinger Cookies in the Juice (TURNING Quickly to Coat All the Cookie with the Juice, Juice, But Don’t Leave Them Submerged in the Juice Or You will end up with Aggy Tiramisu) then Arrange the Cookies on Bottom of the Baking Dish, Cover With Half the Cream The mixture, cover with strawberries in slices, repeat the biscuits for another layer and cover with the mixture of remaining cream.
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Refrigerate for at least 4-5 hours or even all night. Top with fresh strawberries before serving. Enjoy!
To keep tiramisu
The Italian dessert should be kept in the fridge in an airtight or well covered plastic casing, it will remain 2-3 days in the refrigerator. If you prefer you can freeze it in a safe container for freezer, it will keep up to two weeks in the freezer. Let it thaw during the night in the refrigerator before serving.
Calories: 408Kcal | Carbohydrates: 33G | Protein: 7G | Fat: 27G | Saturated fat: 16G | Cholesterol: 160mg | Sodium: 88mg | Potassium: 151mg | Fiber: 1G | Sugar: 5G | Vitamin A: 1060Iu | Vitamin C: 32.2mg | Soccer: 87mg | Iron: 1.7mg
Updated from 11 July 2014.
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