Transcendent Strawberry Tiramisu

5 from 1 vote

Transcendent Strawberry Tiramisu

Strawberry Tiramisu! What can be better than a showstopping no-bake dessert, easy to prepare, bursting with strawberries, and served in individual glasses. Everlasting dessert! Cake for the soul!

Prep Time40

Total Time3 40

Course: Dessert

Cuisine: Italian

Keyword: strawberry tiramisu, tiramisu, tiramisu recipe

Servings:

Calories: 640kcal

Author: Nata

Equipment

Bowl
Whisk
electric whisk
stand mixer
rubber spatula
glasses

Ingredients

12 Savoiardi original Italian ladyfingers
16 oz mascarpone
4 eggs
1 cup sugar
2 lb strawberries
1 shot Cointreau

Instructions

Take 1 lb of strawberries( washed and hulled), and puree them in a food processor. Then transfer them in a saucepan and add about 2 tbs of sugar. Pace the saucepan over medium heat. Stirring occasionally bring to a boil. Reduce the heat and simmer for 5 minutes until the sauce will thicken. Remove the saucepan from heat and cool to room temperature. When the strawberry puree is cooled enough add 1 shot of Cointreau and combine.
Separate 4 eggs whites from yolks. In a mixing bowl (the one that you will use for water bath) mix yolks and ⅓ cup sugar. Place it over a saucepan of barely simmering water ( water bath) and whisk constantly with an electric mixer(blender) at low speed. Mixer constantly until sugar/egg yolks mixture reaches 140 - 145 ˚F. In about 3-4 minutes the mixture will thicken, double in volume, and change color to a lighter tone. When you rich this point transfer yolk mixture in a bigger mixing bowl and set aside to cool completely.
Now pour ½ cup of sugar in a bowl with whites. Place it over a saucepan of barely simmering water, stirring constantly with a whisk until mixture reaches 140 - 145 ˚F. Then transfer it into your stand mixer bowl fitted with the whisk attachment. Beat on medium speed until stiff peaks form.
Incorporate the mascarpone into the yolks mixture and mix gently until the ingredients homogenize. Fold in whites into the mascarpone mixture.
Break in smaller pieces Savoiardi, and deep them in strawberry puree. Arrange along the bottom of glasses one layer of soaked Savoiardi, then sprinkle some fresh sliced strawberries. Spoon a dollop of the Mascarpone cream on top. Repeat layers. Garnish with strawberries.

Nutrition