Strawberry Tiramisu

A truly summer, airy and delicate cake, strawberry Tiramisu, differs from its classic counterpart in that it is made without coffee soaking and eggs. In the summer version, either pureed strawberries or orange juice, which dilutes the sweet components with a pleasant citrus acidity, is used for soaking. The base of the cake remains unchanged – Savoyardi cookies and cream with mascarpone and cream. Sweet strawberries are layered in between.

Yield: 6 servings (mold size 26 x 23 centimeters).

Preparation time: 40 minutes and it will take another 4 hours for the cake to set.

Caloric content: 200 kcal per 100 grams of the dish.

Ingredients

• strawberries – 600 g;
• 33% fat cream – 250 g;
• mascarpone – 250 g;
• powdered sugar – 80 g;
• orange juice – 250 ml;
• Savoyardi cookies – 24 pcs.

Preparation

1. Prepare the ingredients for making strawberry tiramisu. The cream must be cold, as should the utensils in which it will be whipped (the mixing bowl and beaters should ideally be kept in the refrigerator for some time). Orange juice can be bought ready-made or squeezed from 2 citrus fruits. The same goes for Savoyardi cookies – you can buy them ready-made, but it’s even better to bake them yourself.

2. Wash the strawberries thoroughly and dry them with paper towels.

3. Remove the stems and slice 2/3 of the berries into thin pieces – these will be used for the inner layer. Do not slice the remaining strawberries yet to prevent them from leaking – these berries will be needed after the cake has set, which is in 4 hours.

4. For convenience, place the sliced strawberries on a plate and set aside.

5. Whip the cream at low speed until it doubles in volume.

6. Add all the powdered sugar to the bowl.

7. Continue whipping for another 2 minutes, until the mixture thickens.

8. Add mascarpone to the thickened cream.

9. Blend the cream with a mixer until a homogenous thick mass is obtained.

10. Spread a couple of tablespoons of cream on the bottom of the tiramisu mold, then thinly spread it across the entire surface.

11. Pour the orange juice into a wide plate, making sure a Savoyardi stick fits in it. Quickly, literally for a second, dip the cookie in there and immediately take it out.

12. Without delay, place the wet Savoyardi in the mold. Arrange them, pressing against each other, and if a whole stick does not fit, cut it.

13. Cover everything with cream, reserving half of it for the second layer.

14. Place the strawberry slices very densely and overlapping on top of the cream.

15. Lay the next layer of cookies at a 90-degree angle to the first layer, that is, across.

16. Cover everything with the remaining cream.

17. Now the preparation should be sent to the refrigerator, but before that, cover the mold with plastic wrap so that the top layer does not dry out.

18. The strawberry Tiramisu should set for at least four hours. It is best to decorate the top layer just before serving, so the strawberries look fresh. The remaining berries should also be sliced and arranged overlapping, but not randomly, rather in strips. Add mint leaves for decoration.

When cutting into portions, the tiramisu slices easily – the Savoyardi sticks have soaked perfectly in the juice and airy cream. This cake literally melts in your mouth, delivering true delight.