avg —
Strawberry Tiramisu
Instructions
I get the ingredients ready for the strawberry tiramisu. The cream must be cold, as must the bowl it is whipped in (it is a good idea to keep the mixing bowl and the beaters in the fridge for a while). The orange juice can be bought ready-made or squeezed from 2 citrus fruits. The same goes for the Savoyardi cookies – you can buy them ready-made, or, better still, bake them yourself.
Wash the strawberries thoroughly and pat them dry on paper towels.
Remove the stalks and slice two-thirds of the berries thinly – these go into the inner layer. I leave the rest of the strawberries unsliced for now, so they do not weep – these berries will be needed after the cake has set, that is, in 4 hours.
For convenience, I put the sliced strawberries on a plate and set them aside for now.
Whip the cream at low speed until it doubles in volume.
Add all of the powdered sugar to the bowl.
Keep whipping for another 2 minutes, until the mixture thickens.
Add the mascarpone to the thickened cream.
Beat the cream with the mixer until you have a smooth, thick mass.
Spread a couple of tablespoons of the cream over the bottom of the tiramisu dish, then spread it thinly over the whole surface.
Pour the orange juice into a wide plate, so that a Savoyardi stick fits in it. Dip each cookie quickly, literally for a second, and take it out straight away.
Without delay, lay the moistened Savoyardi in the dish. Arrange them pressed up against one another, and if a whole stick does not fit, cut it.
Cover everything with cream, keeping half of it for the second layer.
Arrange the strawberry slices over the cream, very densely and overlapping.
Lay the next layer of cookies at 90 degrees to the first layer, that is, crosswise.
Cover everything with the remaining cream.
Now I put the assembled cake in the fridge, but first I cover the dish with cling film, so the top layer does not dry out.
The strawberry tiramisu should set for at least four hours. It is best to decorate the top layer right before serving, so the strawberries look fresh. Slice the remaining berries into pieces as well and lay them overlapping, not at random but in strips. Add mint leaves for decoration.When you cut it into portions, the tiramisu slices easily – the Savoyardi sticks have soaked up the juice and the airy cream beautifully. This cake literally melts in your mouth, a true delight.
Tips
- 1
COLD CREAM AND BOWL – the "secret" of the cream. Warm cream will not whip into a proper cream. Thirty minutes in the fridge for the bowl, beaters and cream gives a fluffy, stable cream.
- 2
A SECOND IN THE JUICE – the "secret" of the texture. Soaking the Savoyardi too long turns them to mush. One second is enough for the cookie to absorb plenty for the soak while keeping its shape.
- 3
COOKIES AT 90 DEGREES – the "secret" of the structure. Layers running in the same direction will make the cake split apart when sliced. Laying them perpendicular bonds them together, like brickwork.
- 4
4 HOURS IN THE COLD – the "secret" of the flavour. Any less and the cake falls apart when sliced and the flavours do not "come together". Four hours lets the Savoyardi soak up everything and the cream set perfectly. The same principle works in other kinds of summer cakes with mascarpone.
FAQ
Which strawberries should you choose? +
Ideally, fresh garden strawberries of the "Alba" or "Honeoye" variety (600 g – "premium, aromatic"). Alternatives: garden strawberries (600 g – "premium, brighter aroma"), "Victoria" strawberries (600 g – "classic"), "Elsanta" strawberries (600 g – "premium, firm"), a mix of strawberries and raspberries (300 g each – "premium mix"), frozen strawberries (600 g – "budget, you need to let the juice drain off"), "Black Prince" strawberries (600 g – "premium, dark"). The "Samokat" and "VkusVill" brands are reliable. Your own strawberries from the garden are the "premium" option. Do not use: overripe strawberries with dark spots (they will leak), soft ones with white tips (sour), or flavourless imported berries in December. For the "classic" result you definitely want seasonal, sweet, aromatic strawberries.
What can replace mascarpone? +
Alternatives: a mix of cream cheese plus 100 ml of cream (250 g – "classic"), "Filadelfia" cheese (250 g – "premium, firmer"), ricotta (250 g – "softer, lighter"), a mix of curd cheese plus 50 g of sour cream (250 g – "budget"), "Almette" cream cheese (250 g – "premium"), 30% sour cream plus 100 g of curd cheese (175 g + 75 g – "budget"), "Galbani" mascarpone (250 g – "premium, Italian"), a mix of cream cheese plus softened butter (200 + 50 g – "budget"). The "Galbani", "Hochland" and "President" brands are reliable. Italian farmhouse mascarpone is the "premium" option. Do not use: processed cheese (it will melt into the cream) or a sour-cream product. For the "classic" result you definitely want real 80% fat mascarpone.
How long does strawberry tiramisu keep? +
In the fridge, in a tightly sealed container, 2-3 days. On the second day the flavour becomes richer – the mascarpone and strawberry aromas "come together". Before serving, decorate with fresh strawberries only just before serving, so the berries do not release their juice. In the freezer – I do not recommend it (the cream will separate when it thaws). Fresh, after 4 hours of setting, it is at its "star" best (maximum flavour and shape). On the third day the strawberry slices inside start to darken. Do not leave it at room temperature for longer than 2 hours. It is ideal to make it "the day before a celebration".
What to serve strawberry tiramisu with? +
A summer classic: with a cup of espresso or cappuccino. With a sprig of fresh mint for decoration. With a scoop of vanilla ice cream. With a strawberry coulis. With chocolate sauce. With cold 3.2% milk. With a cup of cocoa made with milk. With a cup of unsweetened green tea. With a glass of sweet "Muscat" dessert wine. With a glass of chilled prosecco. With "Brut" champagne. With a cup of iced latte. With cold strawberry fruit drink. With a scoop of coconut sorbet. With thin chocolate wafers. As a "summer dessert" it is universal. An airy tiramisu for a birthday, a romantic evening or a get-together with friends.
- Comment
or post as a guest
Be the first to comment.
