Strawberry tiramisu

This fresh strawberry tiramisu is a summery twist on the classic tiramisu. Instead of coffee and cocoa, strawberries take centre stage. Light mascarpone cream, soft sponge fingers and a fragrant strawberry sauce come together to make an elegant dessert, ideal for a garden party or barbecue.

Serves: 4
Preparation: approx. 15 minutes
Cooking: approx. 30 minutes
Total time: approx. 4 hours and 45 minutes

Ingredients

• 500 g strawberries
• juice of ½ lemon
• 1 tablespoon icing sugar
• 250 g mascarpone
• 200 ml double cream
• 50 g caster sugar
• 175 g sponge fingers
• 300 g strawberries, for garnish
• a few fresh mint leaves

Preparation

• Wash and hull all the strawberries. Pat them dry.
• Squeeze the half lemon.
• Keep the mascarpone and double cream chilled until needed.

Method

1. Make the strawberry sauce Cut 500 g of the strawberries into pieces and put them in a small saucepan. Add the lemon juice and icing sugar. Bring gently to the boil and let the strawberries soften over a low heat for 5–10 minutes, stirring regularly. Let the sauce cool completely to room temperature, optionally after roughly blending. The sauce should be lightly thickened, not watery.
2. Prepare the mascarpone cream Whisk the double cream with the caster sugar in a bowl until stiff peaks form. In a separate bowl, briefly loosen the mascarpone. Then gently fold the whipped cream into the mascarpone in batches until smooth and light. Keep chilled until needed.
3. Dip the sponge fingers Pour some of the cooled strawberry sauce into a deep plate. Dip the sponge fingers one by one briefly in the sauce: turn them quickly so both sides are lightly coated, but do not let them soak.
4. Assemble the tiramisu Lay a layer of sponge fingers dipped in sauce on the bottom of a suitable dish (or in individual glasses). Spread a layer of mascarpone cream over it. Repeat (sponge fingers, cream) until everything is used up, finishing with a layer of mascarpone cream.
5. Set in the fridge Cover the dish and leave the strawberry tiramisu to set in the fridge for at least 4 hours, so the flavours can infuse and the layers become nicely firm.
6. Garnish and serve Before serving, slice or quarter the remaining 300 g strawberries. Generously garnish the top of the tiramisu with strawberries and a few fresh mint leaves. Serve well chilled as a fresh, summery dessert.