Strawberry Tiramisu

Strawberry Coulis

• 220 g strawberries, hulled

• 30 g cold water

• 11 g confectioners’ sugar

• Juice of ½ lemon

Mascarpone Cream

• 150 g eggs

• 110 g sugar

• 415 g mascarpone

Finish

• 11 ladyfingers

• 440 g strawberries, hulled

Method

Strawberry Coulis

1. Slice the strawberries in half and toss them into a food processor.

2. Pour in the cold water, add the confectioners’ sugar, and squeeze in the lemon juice.

3. Blend everything until you have a smooth, silky purée.

4. Strain it into a shallow dish and let it chill in the fridge while you move on to the cream.

Mascarpone Cream

1. Crack the eggs and separate the whites from the yolks, placing them in two bowls.

2. Take half of the sugar and whisk it into the yolks until the mixture turns pale and fluffy.

3. Fold in the mascarpone and keep whisking until it’s velvety smooth.

4. In a separate bowl, beat the egg whites, gradually adding the remaining sugar, until they form soft peaks.

5. Gently mix a third of the whipped egg whites into the mascarpone mixture—this step lightens it up.

6. Carefully fold in the remaining egg whites using a spatula, working delicately until fully incorporated.

Assembly

1. Dip each ladyfinger into the chilled strawberry coulis, ensuring they soak up just enough without falling apart.

2. Line the bottom of your serving dish with the soaked ladyfingers.

3. Spread a generous layer of mascarpone cream over them.

4. Slice the fresh strawberries and layer them over the cream.

5. Repeat the process with another layer of soaked ladyfingers and mascarpone cream.

6. Finish with a dusting of confectioners’ sugar or an extra drizzle of strawberry coulis for that final touch.

7. Let the tiramisu chill in the fridge for at least 4 hours—overnight is even better—to allow the flavors to meld beautifully.