Spring Strawberry Tiramisu

Ingredients

• Fresh strawberries, sliced (Estimated quantity; reserve some for decorating.)
• Water (For macerating the strawberries.)
• Light brown sugar (Some is used for the strawberries and some for the egg yolks; adjust to taste.)
• Lemon juice (For macerating the strawberries.)
• Egg yolks (Use large eggs, preferably pasteurized if the cream is not cooked.)
• Mascarpone (At room temperature for easy incorporation.)
• Ladyfingers (The quantity depends on the size of the pan; an estimate of 24 pieces.)
• White chocolate (Grated or finely chopped, for sprinkling between the layers and on top.)

Steps

1. 1

   Wash and slice the strawberries. Place them in a bowl with the water, some of the light brown sugar, and the lemon juice. Mix gently and let them macerate for at least 20 minutes, until they release juice with an intense strawberry and lemon aroma.

2. 2

   Separate the egg yolks from the whites. Place the yolks in a bowl and add the remaining light brown sugar. Beat until the mixture becomes paler, thicker, and creamy.

3. 3

   Gradually incorporate the mascarpone into the yolk mixture, beating after each addition until smooth, uniform, and lump-free. Do not overbeat, as this may cause the cream to become runny.

4. 4

   Drain the strawberries and reserve the macerating liquid. Briefly dip each ladyfinger into the strawberry-lemon juice; it should be moistened but not fall apart.

5. 5

   Arrange a first layer of soaked ladyfingers on the bottom of a pan or dish.

6. 6

   Add a layer of macerated strawberries over the ladyfingers, distributing them evenly.

7. 7

   Sprinkle a light layer of grated or chopped white chocolate over the strawberries.

8. 8

   Spread a layer of mascarpone cream on top, completely covering the fruit and chocolate.

9. 9

   Repeat the layer order: ladyfingers briefly soaked in the juice, macerated strawberries, white chocolate, and mascarpone cream. Work carefully to preserve distinct layers.

10. 10

    Finish with white chocolate on top and, if desired, decorate with fresh strawberries. Cover the tiramisu and refrigerate it for at least 2 hours, ideally overnight, so it can set before serving.

Notes

The audio does not provide exact quantities, so the amounts are culinary estimates. Since the cream contains uncooked egg yolks, use pasteurized eggs and keep the dessert refrigerated. Consume it within 2 to 3 days. White chocolate can be grated with a fine grater or finely chopped with a knife.

Nutrition per serving

• dessert
• Italian
• tiramisu
• with strawberries
• no-bake
• refrigerated
• spring
• mascarpone