May, strawberry month par excellence. Perfect time to get (and eat) loads of these little vitamin C bombs.
If you love traditional tiramisù and you love strawberries than this is THE dessert for you.
Unbelievably sexy, it's oozing goodness and intense yet delicate flavours that could knock anyone's socks off, even people who usually say they don't really like dessert. Guaranteed.
If you don't believe me, try it yourself and then you tell me.
Some of my "pupils" made this a few days ago and I felt compelled to give them a standing ovation. It was soooooo good. And the crumbled cookies on top were their idea!
You can prepare it like they did (single portions) or make a BIG one with the ingredients for this recipe (which serves 10 to 12 people).
You won't have to throw it away, that's for sure.
Tiramisù alle fragole
Serves 10-12
750 gr. mascarpone
250 gr. ricotta
6 eggs or 6 pasteurized egg whites and 6 pasteurized egg yolks
120 gr. sugar
2 little sachets of vanilla sugar
1 glass of rum
3 dl fruit juice
4-5 "lady finger" cookies per person plus a few extra to crumble
1 kg. of strawberries
Separate the egg yolks from the whites (this is not necessary if you use already separated pasteurized eggs) and put the whites in a big mixing bowl.
Beat the egg whites with an electric whisk until they're fluffy and firm (soft peaks).
Mix the egg yolks with 120 gr. of sugar using an electric whisk until nice, frothy and a lot lighter in colour.
Mix the mascarpone and the ricotta gently with the egg yolks-sugar mixture and add the vanilla sugar.
Gently fold the beaten egg whites into the mascarpone/ricotta cream and mix carefully to avoid removing too much air from the mixture.
Wash the strawberries, hull them and slice them thinly keeping one whole strawberry per person as decoration.
Mix fruit juice and rum and dip the cookies in this liquid for just a few seconds to avoid making them too soggy. Lay them in each 1-person bowl to create a bottom layer (3-4 cookies per bowl).
Cover the cookies with a thin layer of mascarpone-ricotta mixture, then with some sliced strawberries and fill each bowl further with the mascarpone mixture.
Decorate each tiramisù with 1 or more strawberries and some crumbled cookies.
Leave in the fridge for a couple of hours to set.
Serve chilled or at (almost) room temperature.
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