Strawberry Tiramisu

Impossible to resist the creaminess of this tiramisu perfectly matched with the acidity of the strawberries.  A touch of cardamom brings out the flavour of the strawberries.

 

For 6 people: 9 ladies’ finger biscuits 4 eggs 70g caster sugar 200g de mascarpone 1 level teasp ricoré 400g strawberries 1 pinch cardamom 1 teasp kirsch 6 sundae glasses

 

 

 

 

 

 

 

 

 

 

 

 

 

The eggs should be at room temperature.  If they are too cold, immerse them in warm water.

1. 1 hour beforehand:  cut strawberries into dice, add a pinch of cardamom, not more, a easpoon of sugar, and the kirsch, and mix together.  Cover and reserve in a cool place.
2. Take the mascarpone out of the fridge ½ hr early, it will be easier to incorporate.
3. Separate the eggs.  In a deep bowl, whip the egg yolks with the remaining sugar till the mixture is thick and creamy.
4. Add the mascarpone and mix thoroughly.
5. Add the ricoré and mix again.
6. Whip the egg whites till stiff, then add to the mixture ½ at a time, folding them in delicately with a spatula.  Repeat with remaining half, taking care that the mixture stays light.
   
7. To assemble the dessert :  Put crumbled ladies’ finger biscuits into the bottom of each sundae glass.  Spread the strawberries and any juice over them.  Finally top with cream.
8. Cover the dishes with clingfilm and place in fridge for 4 – 12 hours.
9. Decorate with a strawberry cut in 2 and a sprig of fresh mint.
10. Bon appétite!
11. Ne pas dépasser 24 heures pour le manger car l'oxydation ternit les fraises, et aussi la crème.
12. Do not leave more than 24 hours before eating as oxygenation has a dulling effect on both strawberries and cream.

 

 

 

Variation :  blend 2 teaspoons of diced strawberries and spread over the tiramisu just before serving.