Strawberry Tiramisu

 Tiramisu de fraises 

Ingredients (for 6 to 8 people):

250 g mascarpone

4 eggs

50 g sugar

20 to 30 ladyfingers

4 tablespoons rum (omit for children)

800 g st

the Strawberry Tiramisu recipe:

Preparation: 30 minutes

Resting time: 2 hours

1. Whisk the egg yolks with the sugar until the mixture becomes pale.

2. Add the mascarpone and mix until you get a smooth, homogeneous mixture.

3. Beat the egg whites until stiff peaks form, then gently fold them into the previous mixture.

4. Blend 100 g of strawberries to make a coulis, adding rum and a bit of water if the mixture is too thick.

5. Quickly dip the biscuits into the strawberry coulis and arrange them in a dish. Cover with a third of the cream, then add pieces of fresh strawberries (washed and hulled). Repeat the process with another layer of dipped biscuits and finish with a layer of cream.

6. Let rest in the refrigerator for at least 2 hours before serving.

Here are some tips for your dessert:

1. How far in advance can I prepare this dessert and store it in the fridge?

This is a question often asked in comments, and here's my answer. Since this strawberry tiramisu contains raw eggs, it’s best not to prepare it too far in advance. Ideally, raw preparations should be consumed within 24 hours of making them.

2. How to make a light, quick, and easy mascarpone cream?

For a light and airy mascarpone cream, I recommend using an electric mixer. Start by whisking the egg yolks with the sugar, then add the mascarpone. In parallel, beat the egg whites until firm peaks form with the mixer. Gently fold the egg whites into the mixture using a spatula. When assembling the tiramisu, use the spatula to spread the cream delicately and evenly.

3. What biscuit should I choose for a tiramisu?

For a traditional tiramisu, "boudoir" biscuits are the classic choice. Their light and soft texture is perfect as they absorb the coffee well while retaining their shape. You can also opt for ladyfingers (ladyfingers in English), dipping them in strong coffee or a mix of coffee and liqueur for added flavor.

4. And if I want to replace the boudoirs, what biscuit should I choose?

There are several interesting alternatives: you can use speculoos, pink biscuits, a thin layer of génoise, panettone, or even cake, depending on the recipe chosen.