Strawberry Tiramisu’

First of September and it’s the start of the Scottish Food and Drink Fortnight (http://fooddrinkfort.scot/), to celebrate it I decided to use the last of the Scottish strawberries to create this light and fresh tiramisu’.

The Scottish berries and soft fruit are the best I ever tasted, my favourite is raspberries, sweet and perfumed when is the season I feast on it as much as I can! Out of season, I don’t buy fresh berries but I tend to use frozen one instead.

For the next 2 weeks, I will post more recipes that use the amazing Scottish products. We are very lucky to have amazing ingredients to use and every time I use local and in season products everyone can taste the difference. This is something Italian do all the time, we use the higher quality ingredients possible, prepared in a simple way to ensure the flavour is enhanced, not covered. 

 

 

Strawberry Tiramisu'

Yield: 6

Strawberry Tiramisu'

Ingredients

  • 250 g strawberries
  • 500 g mascarpone cheese
  • 200g sugar
  • 4 eggs
  • 1 lemon
  • 200 g sponge fingers or 'savoiardi’ biscuits

Instructions

  1. Blend half of the strawberries with half of the sugar and a little of liqueur or water if you prefer.
  2. Separate the eggs yolks and the eggs whites in two bowls.
  3. Whisk the egg yolks with the rest of the sugar.
  4. When well done, fold in the mascarpone cheese with a wooden spoon until the mixture becomes a smooth and soft cream.
  5. Whisk the eggs whites until you have a firm texture, add it to the mascarpone mixture with gently movements, and add ½ grated lemon peels.
  6. Slice the rest of the strawberries.
  7. Soak quickly half of the sponge fingers in the strawberries juice and lay them together inside a baking tray or a bowl.
  8. Pour half of the cheese mixture over the biscuits; add half of the sliced strawberries.
  9. Repeat with another layer of sponge fingers soaked in strawberries juice and cover with all the cheese mixture.
  10. Decorate with the other sliced strawberries.
  11. Place the dessert in the fridge for least 2 hours before serving.
  12. If you want, you can decorate with other kinds of berries or grated white chocolate.
  13. If you don’t want to do the mascarpone cream with raw eggs you can prepare some custard and add in it some firmly whipped cream.
http://www.theitaliancook.scot/strawberry-tiramisu



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