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Summer Tiramisu

Our family menu doesn't always include dessert, because we don't eat so much and if we have a meal that is heavier, there is no place for desert. But sometimes it works the other way around. We want only dessert, independent of the meal or time of the day. This strawberry tiramisu has summer written all over it and the nice thing is that you can make it with any seasonal fruits. I have in mind a version with peaches that I will try this summer. If you're not sure what's in the season right now or need a bit of inspiration, check this blog post about what's in season in July.


Ingredients

4 fresh eggs at room temperature

150 g granulated sugar

500 g mascarpone at room temperature

1 pack savoiardi biscuits (I use the ones from LU)

500 g fresh strawberries

a few mint leaves to decorate


For the sauce

500 g fresh strawberries

2 tea spoons of lemon juice

2 table spoons granulated sugar


Preparation

Step 1

You can choose if you want to make individual portions or you want to lay the tiramisu in a larger dish, like you do with a classic tiramisu. Have your dish ready and handy. To make the sauce, cut the strawberries in small cubes, add the 2 table spoons of sugar and the lemon juice and cook at low fire, until the strawberries are soft, around 20 minutes. You don't need to cook until they are completely dissolved. It's nice to leave small pieces in the sauce. Let it cool at room temperature.


Step 2

Separate the yolks and the whites. Mix the yolks with 50 g of sugar, until you get an almost white cream. Mix the egg whites with the rest of the sugar until you get a meringue with stiff peak like in this recipe.


Step 3

In a large bowl, mix the egg yolks cream with the mascarpone, until smooth and well incorporated. Then, with a spatula, start slowly incorporating the meringue, until you get a smooth cream. Set aside.


Step 4

To build the tiramisu, start building layers. Take the savoiardi biscuits and soak them one by one in the strawberry sauce. Lay them next to each other. Then add a layer of the mascarpone cream, and sprinkle some fresh strawberries. Repeat these steps until you get the desired height of the tiramisu.


Step 5

Let it cool in the fridge for at least 3-4 hours, ideally over night and then serve with additional sauce and a few mint leaves.

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