Imported from Instagram
Strawberry Tiramisu
A no-bake strawberry tiramisu made with strawberry-soaked ladyfingers, airy mascarpone cream, and sliced fresh strawberries. It is chilled for at least four hours before serving.
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Ingredients
- 200 g Ladyfingers
- 400 g Fresh strawberries (For the purée)
- 150 g Fresh strawberries (For layering; slice before assembling)
- 250 g Mascarpone
- 2 Very fresh egg yolks (Use very fresh yolks; approximately 34 g edible weight)
- 40 g Sugar
- 100 ml Whipping cream
Steps
- 1
Blend the 400 g of strawberries designated for the purée until completely smooth.
- 2
Quickly dip the ladyfingers into the strawberry purée, coating them without leaving them submerged for an extended time.
- 3
Whisk the very fresh egg yolks with the sugar until the mixture is pale and creamy.
- 4
Add the mascarpone to the yolk mixture and mix until smooth.
- 5
Whip the whipping cream separately until whipped, then gently fold it into the mascarpone mixture.
- 6
Layer the soaked ladyfingers with the mascarpone cream and the sliced strawberries designated for layering.
- 7
Chill the assembled tiramisu for at least 4 hours before serving.
Notes
The source specifies using very fresh egg yolks but does not provide a pasteurization step. The source does not specify a dish size, exact number of layers, or how much strawberry purée to use for dipping.
Nutrition per serving
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