01.01.2003 -dessert - strawberries
« Simple and quick to make, this incredibly delicious dessert is improved upon by strawberries and Chantilly cream, a pleasure to the taste buds » Send to a friend Print Send your comment
- Cut the vanilla bean in two and scrape the seeds out into the cream.
- Place the heavy whipping cream infused by the vanilla seeds in the freezer.
- Stem and wash the strawberries; cut ¾ of the strawberries in half
- Separate the egg whites from the yolks.
- Soak the ladyfingers in watered-down strawberry liqueur and place them at the bottom of the mold.
Preparing the tiramisu
- Whisk the yolks with the sugar until it whitens, then mix in the mascarpone; place in the freezer for 20 minutes
- Take the cream out of the freezer and whisk it into Chantilly cream
- Very gently mix the Chantilly cream into the mascarpone/egg yolk mixture
- Use the cream to cover the ladyfingers, and then add a layer of strawberries; repeat with cream and strawberry layers up to the top of the mold, making sure to finish with a cream layer
- Refrigerate at least 3 hours so that the dessert sets
- Decorate the top with strawberries just before serving
SuggestionOf course, you can also make the tiramisu without heavy whipping cream, using only the mascarpone and the beaten eggs. The more courageous can also prepare the tiramisu with sabayon.
Another suggestion is to put some small strawberry pieces among the layers of ladyfingers. I also love to add some fresh strawberry coulis or strawberry jam.
If you wish, I especially suggest you use wild strawberries or marat strawberries, which have a very distinctive taste.
Suggested drink or winesA good opportunity to enjoy the wines from Roisins, which offer strawberry-based wines that are really nice and would go quite well with this tiramisu.
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