Few desserts can boast such popularity as tiramisu. It crossed the borders of Italy a long time ago and became one of the most loved desserts in the world. The classic version still has its loyal fans, but we see it more and more often in interesting and imaginative variations. For hot days, tiramisu with strawberries is an excellent choice, which combines a classic recipe with refreshing, fruity flavors. Their freshness and light acidity go well with the creamy texture of mascarpone. The ingredients are combined with white chocolate so there is no need for a lot of additional sugar, the chocolate is sweet enough by itself.
Instead of strawberries, you can use raspberries, blackberries, blueberries or a mixture of wild fruits, and peaches, apricots or even mangoes work great during the summer months. The preparation of the cake itself is not too complicated, although it requires a little more time, but the most important thing is to give it enough time to cool.
Tiramisu with strawberries and white chocolate
Ingredients
Cream
750 g of mascarpone cheese
200 ml of sweet cream for whipped cream
120 g of white chocolate
120 g of sugar
6 egg yolks
1 teaspoon of vanilla paste
grated zest of half a lemon
a pinch of salt
Strawberry sauce
250 g of fresh strawberries
100 ml of strawberry juice
1 tablespoon of lemon juice
2 spoons of sugar
1 teaspoon of density
30 ml of cold water
For stacking
400 g of sponge cake
200 ml of strawberry juice
200 g of fresh strawberries, cut into slices
Preparation
Mix egg yolks and sugar in a bowl until foamy. Steam the mixture for 8-10 minutes, stirring constantly, until it becomes thick, light and creamy. Remove from heat and leave to cool completely, stirring occasionally. Melt the white chocolate over steam or in the microwave and leave it for a few minutes to cool down. Blend the mascarpone briefly to make it smooth. Add the cooled egg yolk mixture, melted white chocolate, lemon zest and a pinch of salt and mix everything into a smooth cream. Beat the sweet cream together with the vanilla into soft whipped cream. Mix it by hand, several times, into the mascarpone cream so that it remains light and airy.
Place the strawberries, strawberry juice, lemon juice and sugar in a small saucepan. Cook for 5-7 minutes, until the strawberries are completely soft. Grind the mixture with a hand mixer until smooth. Return to low heat. Stir the mixture in cold water and pour it into the sauce. Cook for another 1-2 minutes, stirring, until it thickens slightly. Leave to cool completely. Briefly dip each cookie in strawberry juice and place the first layer in the container. Spread half of the cream and then half of the strawberry sauce over the sponge cake. If desired, add a few slices of fresh strawberries. Arrange the second layer of sponge cake, the remaining cream and the rest of the sauce. Smooth the surface, cover the dessert and put it in the refrigerator for at least 6 hours, ideally overnight.
