Strawberry 'Tiramisu'

Name: How to cook Strawberry 'Tiramisu' - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 to 10 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Strawberry 'Tiramisu'

In September 2018, there was a report that a sawing needle had been found in a strawberry in Queensland, Australia. After the incident, more and more needles were found in strawberries all over Australia, and some farmers were forced to dump their harvest as they couldn’t sell them. Strawberries totally disappeared from supermarkets for a while, but they are back. Finally I could make this dessert today. Thank you, all strawberry farmers, for the beautiful fruit.

Ingredient

Food ration :

8 to 10 Servings

large packet Savoiardi (Sponge Fingers) about 500g

2 punnets

Strawberries *500g

4 tablespoons

Strawberry Liqueur OR Sweet Sherry

Egg Whites

300 ml

Cream

Egg Yolks

250 g

Mascarpone

Cooking instructions

* Step 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.

* Step 2

For the filling, prepare three bowls. Place Egg Whites in Bowl 1, Cream in Bowl 2, and Egg Yolks in Bowl 3.

* Step 3

Bowl 1: Using the electric beaters, beat Egg Whites until stiff peaks form.

* Step 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.

* Step 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.

* Step 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.

* Step 7

Now you can assemble ‘Strawberry Tiramisu’.

* Step 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.

* Step 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.

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