🍓 Strawberry Tiramisu
Serves: 6–8
Ingredients:
• 400 g ladyfinger biscuits (savoiardi)
• 500 g mascarpone cheese
• 200 ml heavy cream
• 100 g powdered sugar
• 1 tsp vanilla extract
• 500 g fresh strawberries
• 2 tbsp lemon juice
• 2 tbsp sugar (for the strawberry puree)
• Optional: 2 tbsp strawberry or raspberry liqueur (e.g., Chambord)
Instructions:
1. Prepare the Strawberry Puree:
• Cut half of the strawberries (about 250 g) into pieces.
• Blend with lemon juice and sugar until smooth.
• Optional: Stir in the liqueur.
• Slice the remaining strawberries thinly for garnish.
2. Make the Cream Layer:
• Whip the heavy cream until stiff peaks form.
• In a separate bowl, mix mascarpone, powdered sugar, and vanilla extract until smooth.
• Gently fold the whipped cream into the mascarpone mixture.
3. Assemble the Tiramisu:
• Quickly dip the ladyfingers into the strawberry puree (don’t soak too long).
• Arrange a layer of soaked ladyfingers at the bottom of your dish.
• Spread a layer of the mascarpone cream over the ladyfingers.
• Add a layer of sliced strawberries.
• Repeat the layers 2–3 times until all ingredients are used, finishing with cream on top.
4. Chill and Serve:
• Refrigerate for at least 4–6 hours, preferably overnight.
• Garnish with fresh strawberries, mint leaves, or a dusting of powdered sugar before serving.
Tips:
• Don’t soak the ladyfingers too long or they will get soggy.
• For a tangier flavor, add a little lemon zest to the cream.
• Use fresh, ripe strawberries for the best taste.