Fresh twist on tiramisu: Strawberry delight without coffee
Tiramisu is a classic Italian dessert that has gained enormous popularity. It's no wonder, as it's delicious and perfectly composed. A delicate mascarpone-based filling and a layer of sponge fingers soaked in coffee with a touch of almond liqueur, amaretto... few can resist it. Apart from numerous advantages, it probably only has one flaw. It's not suitable for children.
When a friend of mine was visiting with her little daughter, I wondered what dessert to prepare for them. I knew that they both love Italian cuisine. Italy is famous for its excellent pastas, pizzas, and also its desserts. Among them is the famous tiramisu, which can be found in almost any restaurant specialising in Italian dishes. However, among the ingredients of this dessert are strong coffee and amaretto liqueur, which aren't recommended for children. When I saw Greek strawberries at the market stall at a good price, I thought it was a great idea. Tiramisu with a fruity twist can't go wrong and is sure to taste good.
Strawberries go well with tiramisu
For my dessert, I used two types of strawberries. Fresh Greek strawberries are ideal for decoration. They are sweet and aromatic, but also quite firm, so they look perfect on top of the cake for a long time. They are durable and have little juice. For soaking the sponge fingers, I prepared a syrup from frozen strawberries. This combination worked perfectly in this dessert. Although I love the taste of coffee in tiramisu, I admit that the strawberry aroma also blends well with the mascarpone-based cream. The dessert is definitely more refreshing.
Strawberry Tiramisu
Ingredients:
- 250g fresh strawberries,
- 400g frozen strawberries,
- 750g mascarpone,
- 5 egg yolks,
- 6 tablespoons sugar,
- Lemon juice to taste,
- Powdered sugar to taste,
- 2 packs of sponge fingers (preferably special for tiramisu).
Preparation:
- In a pot, heat the frozen strawberries, add half a cup of water and a tablespoon of sugar. When they become soft, blend them.
- Wash the fresh strawberries, cut into smaller pieces. Drizzle with lemon juice and mix with powdered sugar.
- Beat the egg yolks with the remaining sugar until the mixture becomes light and fluffy.
- Add the mascarpone to it, mix until smooth cream forms.
- Soak the sponge fingers in the strawberry syrup and place them at the bottom of the mould.
- Cover them with a layer of cream and place the soaked sponge fingers again. Repeat until the ingredients are used up.
- Spread the cream on top. Decorate the dessert with fresh strawberries.
- Place the dessert in the fridge for several hours.
