Variety to Homemade Tasty Strawberry 'Tiramisu'

Hoping to eat Strawberry 'Tiramisu' a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site is going to help you with clear ways on cooking a Strawberry 'Tiramisu' like a famous chef made.

We hope you got benefit from reading it, now let's go back to strawberry 'tiramisu' recipe. You can cook strawberry 'tiramisu' using 12 ingredients and 9 steps. Here is how you do it.

To prepare an unforgettable Strawberry 'Tiramisu', below are the materials needed:

1. Use 1 of large packet Savoiardi (*Sponge Fingers) *about 500g.
2. Get 2 punnets of Strawberries *500g.
3. Use 4 tablespoons of Strawberry Liqueur OR Sweet Sherry.
4. Use of Note: Use your favourite liquor.
5. Prepare of <Bowl 1>.
6. Take 3 of Egg Whites.
7. Provide of <Bowl 2>.
8. Prepare 300 ml of Cream.
9. Use of <Bowl 3>.
10. Provide 3 of Egg Yolks.
11. You need of Caster Sugar 1/3 cup *do not add it yet….
12. Use 250 g of Mascarpone.

After readying the ingridients, now you are ready to make your tasty Strawberry 'Tiramisu' by following the procedures below:

1. Make strawberry purée. Place 1 punnet of Strawberries and the liqueur in a food processor or blender and process until smooth purée. Save 2 to 3 tablespoons for topping..
2. For the filling, prepare three bowls. Place Egg Whites in Bowl 1, Cream in Bowl 2, and Egg Yolks in Bowl 3..
3. Bowl 1: Using the electric beaters, beat Egg Whites until stiff peaks form..
4. Bowl 2: Using the same electric beaters, whip Cream. Do not worry some Egg White gets in the cream as you will mix everything together later..
5. Bowl 3: Add the Caster Sugar to the Egg Yolks, and beat using the same electric beaters until pale and thick. Add the Mascarpone and mix well..
6. To the Egg Yolks and Mascarpone mixture in Bowl 3, add the whipped Cream and mix gently to combine well. Then add the Egg Whites and gently fold in to the mascarpone mixture..
7. Now you can assemble ‘Strawberry Tiramisu’. Dip the Sponge Fingers into the strawberry purée and line them in one layer in a large dish. You can break some to fit them in. Spoon half of the filling over the Sponge Fingers and smooth the surface..
8. Repeat for the second layer with the strawberry purée-dipped Sponge Fingers and the rest of the filling. Cover and refrigerate for at least 4 to 6 hours, preferably overnight..
9. Before serving, decorate the ‘Strawberry Tiramisu’ with the remaining punnet of Strawberries. I simply cut each strawberry into quarters, scatter them on top, then drizzle the saved strawberry purée over..

For the filling, prepare three bowls. Cover the strawberry tiramisu with plastic foil/ cling film and place in the fridge overnight. Spread the remaining strawberry puree on top just before serving. Or you could make only half of the puree needed and top the tiramisu with freshly sliced strawberries instead. Decorate with a few mint or balm leaves, if desired.

Recipe : Strawberry 'Tiramisu'

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step by step to make Strawberry 'Tiramisu'

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