Strawberry Tiramisu
Indulge in the delightful layers of flavors and textures in this elegant dessert. Marinated strawberries bring a burst of freshness, while a rich mascarpone cheese cream adds creamy decadence. Delicate meringue adds a light, airy touch, all nestled on top of coffee-soaked sponge fingers. The combination of sweet strawberries and tangy mascarpone is a match made in heaven, creating a dessert that is both visually stunning and delicious. Trust me, each spoonful will transport you to dessert paradise.
— Constant Cookbook
Ingredients
- (For strawberry marinade)
- 500g fresh strawberry, washed, trimmed and cut in half
- 1/2 lemon, juiced
- 1 tbsp granulated sugar
- 1 tbsp cointreau or dark rum
- (For meringue)
- 2 large egg whites
- 50g granulated sugar
- (For cheese cream)
- 2 large egg yolks
- 250g mascarpone cheese, at room temperature
- 1 tbsp honey
- 150ml single cream
- 1/2 lemon, juiced
- (For the sponge)
- 10 Savoiardi or sponge fingers, roughly crushed
- 1 tbsp instant coffee
- 2 tbsp amaretto
- 100ml hot water
- (For the decoration)
- 1 tbsp cocoa powder
- *Transparent glasses to serve would be more attractive. I used the glasses with 9cm across each.
Instructions
- To marinate the strawberries, mix all the ingredients together gently and put in the fridge for 24 hours.
- To make the sponge, arrange the crushed sponge fingers into the bottom of each glass. Mix the remaining ingredients and allow to cool.
- To make cheese cream, in a bowl, place the egg yolks and honey lightly beaten, add the mascarpone cheese and stir until smooth. Pour the single cream and lemon juice into the bowl and mix together well.
- For the meringue, in a separate bowl, whisk the egg whites with half of the sugar (25g) until well mixed , add the remaining sugar, continue whisking till the stiff peaks form, then fold them into the cream cheese mixture.
- Pour the cooled coffee mixture over the crushed sponge finger in the serving dishes. Line the marinated strawberry along the inner-side of glasses (the cut facing against the glass, see photo), spread the mascarpone mixture over the coffee soaked sponge and the strawberries. Put in the fridge for at least 3 hours. Dust with cocoa powder just before you serve.
Yield
Serves 4
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