Strawberry Tiramisu

Products Used




  1. Wash and dry strawberries. Remove stem and set strawberries with points upwards.
  2. Slicing from top to bottom slice 6 large strawberries in 4-5 slices. Press the nice large slices onto interior of glasses. Place remaining strawberry trim pieces into a measuring cup.
  3. Measure 1/2 cup of strawberry trim pieces, add more if needed. Add first listed tablespoon of sugar and 2 tablespoon of liqueur or water. Blend to a smooth puree.
  4. Cut ladyfingers in half and place in a bowl. Cover with strawberry puree and gently move ladyfinger around to absorb the strawberry liquid.
  5. In each glass fit 2 ladyfinger halves on bottom. Cover ladyfingers with one strawberry cut in quarters. Set aside.
  6. In a cold bowl whisk heavy cream to soft and mousse-like consistency. It is very important not to whip until it forms a peak. Set aside in refrigerator.
  7. Select a saucepan and bowl which fit well together and where bowl does not hang over saucepan. Fill saucepan with 1-inch of water and bring to boil, turn to a low simmer.  In a bowl whisk together egg yolks and measured water. Add sugar and whisk well. Place bowl over simmering water and whisk constantly until yolk mixture reaches 165°F. Remove from heat (at this temperature egg yolks are safe to eat).
  8. Add mascarpone cheese and vanilla extract and whisk smooth.
  9. Add soft whipped heavy cream and gently fold into the above using a spatula. In each glass ladle enough cream to fill glass halfway.
  10. Place remaining moistened ladyfinger pieces on top.
  11. Cover with additional cream all the way to the surface. Place in refrigerator.
  12. Using gloves mix sugar and red food color well to uniform color and set aside.
  13. Remove dessert from refrigerator about 30 minutes before serving. Sprinkle the surface evenly with red sugar and fresh raspberries.
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