Strawberry Tiramisu
Serves
8-10
Preparation
30
minutesChilling Time
4
hoursIngredients
6 large 6 free-range egg yolks
3/4 cup 3/4 sugar
1 cup 1 mascarpone (room temperature)
1 1/2 cups 1 1/2 thickened cream (cold)
2 cups 2 strong brewed coffee (cooled to room temperature)
1/4 cup 1/4 coffee liqueur (optional)
2 2 pkts savoiardi biscuits (lady fingers)
Unsweetened cocoa powder (for dusting)
Dark chocolate shavings (optional)
Sliced strawberries, to layer and serve
Mint leaves, to decorate
Method
- In large mixing bowl, whisk egg yolks and sugar together until pale and thick. Add mascarpone and mix until smooth and well combined.
- Whip cream until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.
- Combine coffee and coffee liqueur (if using) in shallow dish.
- Assemble by dipping each savoiardi biscuit quickly into coffee mixture (do not soak), and place 3 biscuits parallel in single layer on platter. Spread third of mascarpone mixture over savoiardi layer with layer of sliced strawberries. Repeat twice more.
- Cover with plastic wrap, refrigerate at least 4 hours, ideally overnight, to allow flavours to meld and dessert to set.
- To serve, dust with cocoa powder, add chocolate shavings and decorate with sliced strawberries and mint leaves.
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation
