strawberry tiramisu
Dear friends, I am still reeling after the results of the Brexit referendum. I can’t help feeling extremely sad and disappointed at the result. So to cheer myself up I’ve experimented in the kitchen with a summer version of the classic tiramisu. This dessert couldn’t be more appropriate as “tirami su” in Italian means: pull me up, which is exactly what I need right now! I already blogged the classic recipe over two years ago ( see here). Yes, two years! Incredible how times fly. As strawberries are now in season, and you can hope to buy some that will actually TASTE of strawberries, I recommend you try this recipe. It’s simple, it’s light (albeit not from a calories point of view 
), it’s different. I’ve already made it three times in the past few weeks and each time it met with 100% approval from my guests. I found the recipe on line on an Italian blog called Le ricette della nonna (= grandma’s recipes). There are several versions floating in cyberspace, a few involving making some sort of custard. But not this one. What are you waiting for? Get your mascarpone and your savoiardi and have a go! Your friends will thank you for it…
INGREDIENTS
1 packet of savoiardi biscuits (which are large sponge fingers. Sainsbury sells them)
500 gr. strawberries (plus a few extra to decorate)
1 espresso size cup of cold water
1 espresso size cup of raspberry liqueur (or similar)
juice of half a lemon.
500 gr. mascarpone cheese
4 eggs
6 tbspoons sugar
METHOD
Finely chop 250 gr of strawberries. Put in a bowl and add the water, the lemon juice, the liqueur and 2 tbspoons of sugar. Leave to infuse for half an hour.
In the meantime make your mascarpone cream: separate the eggs and beat the yolks with the remaining sugar. Whisk the egg whites until stiff and stir gently in the mascarpone mixture.
Strain the strawberries (keep them on one side) and put the juice in a food processor. Add the remaining 250 gr. of fresh strawberries and liquidize.
Dip the savoiardi in the strawberry mixture and put a layer at the bottom of a dish (I used a large bread loaf tin). Put half of the chopped strawberries on the top and cover with mascarpone mixture. Repeat the procedure to form another layer. Finish with the mascarpone mixture and decorate with fresh strawberries.
Chill in the fridge for at least a couple of hours
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