Tiramisù is one of my all time favourite desserts and the summer version with strawberries is to die for.
prep time 20 min refrigerating time up to 3 hrs
ingredients for 6
- 250g mascarpone
- 250g whipping cream
- 3 eggs
- 200g Pavesini cookies
- 500g fresh strawberries
- 5 tablespoons sugar
- juice of 1 lemon
- a few mint leaves to garnish
1. You start with making the strawberry juice in which to dip your Pavesini cookies. Take half of the strawberries, clean them and cut into small pieces. Pour over them the lemon juice and 3 Tbls of sugar and mix well. Put into the fridge for at least for 6 hrs, better yet overnight. Blend it the next day.
2. Whip 2 yolks and 1 whole egg with 2 Tbls of sugar. Some whip the yolks and the whites apart, I don’t think it has a great impact on this dessert.
2. Add mascarpone and whip a few rounds more.
3. Whip the cream aside (you can use heavy cream or lactose-free whipping cream) and fold it into the whipped mascarpone mixture..
4. A word about the Pavesini cookies. Some use Savoiardi biscuits/cookies (lady fingers) but I find them too thick and mushy. You can substitute Pavesini with sponge cake cut into layers.
5. Start assembling your tiramisù in a 20cm x 20cm glass dish with a layer of the cream mascarpone mixture. Then dip the Pavesini in the strawberry juice and layer them in the dish. I added some water to thin the juice. I also had used too many of the strawberries for the juice so I didn’t have enough left to garnish the dish.
6. Keep alternating the cream mixture and the cookies for 4 layers leaving one last layer of cream mixture. Place half of the strawberries cut into slices on top with some mint leaves for garnish.
7. Place in the fridge for at least 3 hours. When it is really hot I place the dish first in the freezer for half an hour or so and then in the fridge.
BUON APPETITO!