Fusing strawberries into a child-friendly tiramisu
Tiramisu is a classic Italian dessert that has gained enormous popularity. It's no wonder, as it is delicious and perfectly composed. With a delicate mascarpone-based filling and a layer of ladyfingers soaked in coffee with a hint of almond liqueur amaretto... few can resist it. Despite its many advantages, it probably has one flaw: it is unsuitable for children.
When a friend of mine visited with her young daughter, I wondered what dessert to prepare for them. I knew they both love Italian cuisine, which is renowned for its excellent pastas, pizzas, and desserts. Among them is the famous tiramisu, which can be found in almost any Italian restaurant. However, strong coffee and amaretto liqueur, both of which are included in this dessert, are not recommended for children. When I saw Greek strawberries at the market at a reasonable price, I thought it was a fantastic idea. Tiramisu with a fruity twist couldn't go wrong and would surely taste great.
Strawberries go well with tiramisu
For my dessert, I used two types of strawberries. Fresh, Greek strawberries are perfect for decoration. They're sweet, aromatic, and firm, so they look great on top of the cake for a while. They're durable and have little juice. For soaking the ladyfingers, I prepared a syrup from frozen strawberries. This combination worked perfectly in this dessert. While I love the taste of coffee in tiramisu, I must admit that the strawberry aroma complements the mascarpone-based cream wonderfully. The dessert is definitely more refreshing.
Strawberry tiramisu
Ingredients:
- 250 grams fresh strawberries,
- 400 grams frozen strawberries,
- 750 grams mascarpone,
- 5 egg yolks,
- 6 tablespoons sugar,
- Lemon juice to taste,
- Powdered sugar to taste,
- 2 packs of ladyfingers (preferably ones made for tiramisu).
Preparation:
- In a pot, heat the frozen strawberries, add 125 ml of water and a tablespoon of sugar. When they become soft, blend them.
- Wash fresh strawberries and cut them into smaller pieces. Drizzle with lemon juice and mix with powdered sugar.
- Beat the yolks with the remaining sugar until the mixture becomes light and fluffy.
- Add the mascarpone and mix until you achieve a smooth cream.
- Soak the ladyfingers in the strawberry syrup and place them at the bottom of the mold.
- Cover them with a layer of cream and place another layer of soaked ladyfingers. Repeat until the ingredients are used up.
- Spread the cream on top and decorate the dessert with fresh strawberries.
- Place the dessert in the fridge for several hours.
