Berry Tiramisu
Simple summer dessert! Prepare it the day before for extra flavours
Ingredients
- 800 g Wexford Strawberries halved (400g + 400g)
- 50 ml cold water
- 20 g icing sugar
- 1 lemon zest and juice
- 25 sponge ladyfinger or Savoiardi biscuits
- 2 eggs separated
- 150 g caster sugar ( 100g +50g)
- 500 g mascarpone cheese
- 150 ml cream lightly whipped
- 1 tsp vanilla bean paste
Method
- Place half the strawberries in a blender with the water, icing sugar and lemon juice. Blend until smooth. Pass through a sieve and pour in a container.
- Deep the ladyfinger biscuits in the strawberry puree for 5-10 seconds to flavour and soak them slightly. Place each back on the tray.
- In the meanwhile, prepare the cream mixture.
- In a bowl, whisk together the egg yolks and 100g the caster sugar and the vanilla paste. Whisk until pale and fluffy, then combine with the mascarpone and cream.
- In a second bowl, whisk the egg whites with the remaining of the caster sugar until they form soft peaks.
- Fold the egg white meringue into the mascarpone mixture.
- In an approximately 20 cm by 20cm traybake glass dish, build the tiramisu by placing a layer of the ladyfinger biscuits on the base, then adding a layer of fresh strawberries, some strawberry puree if leftover. Add a zest of lemon to desired.
- Spoon some mascarpone mixture then continue layering until all the mascarpone mixture is gone.
- Place in the refrigerator for 1-3 hours to set. Once ready to serve, decorate with extra strawberries, mint leaves and sprinkle some coloured red sugar.
- Enjoy within a day for best flavours!
