STRAWBERRY TIRAMISU' is a truly delicious dessert that adults like very much, but it is also perfect for children as don't contains any coffee.
In this my recipe there is a little rum quantity, but you can substitute that with water and lemon juice instead.
When the strawberry tiramisu' can sound new to you, for us in Italy this is a common alternative tiramisu' we like to make especially in summer, using the seasonal organic strawberry.
Very easy to prepare, sweet but not to sweet, this tiramisu' is light and perfect after heavy dinner, lunch or for your evening tea.
Serve 6/8 people
INGREDIENTS:
300g Italian Savoiardi biscuit (ladyfingers)
500g Mascarpone
2 free range eggs at room temperature
8 tablespoons Sugar
200g whipped cream
800g Strawberries
100ml Rum or 50ml water and/or 50ml organic fresh lemon juice if you make for your children.
Wash the strawberries, dry them and clean from the stalk. Cut into thin slices, like in my pictures; then, put them in a large bowl with 4 tablespoons of sugar and the rum (water and/or lemon juice).
Mix everything together and leave to macerate in the fridge for 6/8 hours. You can, also, prepare this the night before. Remove from the fridge before you start to make your tiramisu.
Take two bowls: put the egg yolks in one and the egg whites in the other.
With an electric whisk, start whipping the egg whites until this get very soft and foamy consistency.
Take the other bowl with the egg yolk, add the 4 tablespoons of sugar and mix with the electric whisker at medium speed for a list 10min.
As soon as the egg yolks are well blended with the sugar forming a velvety cream, add the mascarpone and mix very well for a few second at lower speed until you get a soft cream without any lumps.
Now with a spatula, incorporate the egg whites into the mixture formed by the mascarpone, sugar and egg yolks, turning from button to top.
Add a few tablespoons of the strawberry juice and incorporate, this will give a light strawberry flavour to the mascarpone mixture.
Take the ladyfingers and lightly enough soak them in the juice obtained from the strawberries, trying not to soak them too much (if, in fact, your biscuits are too soaked in the juice, the strawberry tiramisu, once finished, will be too liquid and not will have the right consistency).
In a baking dish place a few tablespoons of strawberry juice, then arrange the first ladyfingers layer soaked in the same juice.
Cover the first layer of biscuits with a strawberries thin slices (like in my above picture), then layer the whipped cream first and then the egg, mascarpone mixture that you have prepared earlier.
Spread another layer of ladyfingers on the top, then repeat, the strawberry thin slices, whipped cream, mascarpone cream and so on until you reach the edge of the pan. This should be two layers in total, or more if your baking dish is smaller.
You should have some strawberry thin slices left over; cut them into small pieces and use it to garnish the top of your yummy tiramisu!
TIPS: Place the tiramisu in the fridge and, like any tiramisu, this MUST rest overnight or a list 8hours before serving.
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