Strawberry tiramisu
Servings: 9 servings (20x20 cm mold)
Ingredients
Strawberry sauce to dip
- 100 g strawberry jam
- 100 ml water
- 1 tbsp lemon juice
Filling
- 300 ml whipping cream
- 200 g mascarpone
- 40 g sugar
- 1 tsp vanilla extract
- 500 g strawberries
Instructions
- In a shallow bowl, combine the ingredients for the strawberry dipping sauce and mix well. Cut ½ of strawberries in small cubes and ½ in slices and set aside.
- In a narrow bowl, whip the cream using an electric mixer until peaks stiffen. This can take a couple of minutes. Add mascarpone, sugar and vanilla extract. Mix for a few a seconds (you don't want the cream to get too stiff at this point). Put aside.The cream stiffens quicker if it comes right out of the fridge. A narrow bowl helps as well, as it contains the cream in a smaller space.
- Dip one ladyfinger at a time in the strawberry sauce. Don't fully drown it, but rather dip the bottom side, then the top one for a quick second and place it in your mould. Dip as many ladyfingers as needed to cover the bottom layer.
- Cover with half of the quantity of mascarpone-cream mixture and then spread the cubed strawberry across
- Add another layer of strawberry sauce-dipped ladyfingers, the remaining cream mixture and place the sliced strawberries on top.
- The ladyfingers soak quite quickly so you can enjoy it shortly after, or let it rest in the fridge for longer.