Strawberry Tiramisu with Lemon and Mint
Ingredients
Cream Layer
mascarpone (room_temperature)
500 g
eggs (large)
5 pcs
granulated sugar
5 tbsp
vanilla extract
1 tbsp
Strawberry Sauce
strawberries (fresh)
500 g
powdered sugar
1 tbsp
lemon (zest, juice)
1 pcs
Strawberry Syrup
strawberries (fresh)
250 g
mint leaves
1 handful
limoncello
80 g
Assembly
savoiardi ladyfingers
24 pcs
Instructions
Separate eggs
Separate the egg whites from the yolks carefully.
Prepare strawberry syrup base
Blend half of the strawberries with mint leaves and limoncello until smooth.
Cook strawberry sauce
Place the remaining strawberries in a saucepan with powdered sugar, lemon zest and juice. Cook on low heat until it reaches a syrup consistency.
Blend and cool strawberry sauce
Blend the cooked strawberry mixture until smooth and let it cool completely. Place the saucepan in cold water to speed up cooling.
Whip egg yolks with sugar
Whip the egg yolks with granulated sugar until the mixture becomes light and fluffy.
Add mascarpone and vanilla
Add mascarpone and vanilla extract to the whipped yolks and continue whipping until light and fluffy.
Assemble first layer
Spread a few tablespoons of cream in the bottom of the dish. Dip savoiardi biscuits in the blended strawberry mixture and place them on top of the cream layer.
Add cream and strawberry sauce layers
Spread half of the cream mixture over the biscuits. Add half of the cooled strawberry sauce on top.
Complete second layer and chill
Repeat with another layer of dipped biscuits, remaining cream, and remaining strawberry sauce. Refrigerate for 4-5 hours.
Decorate and serve
Remove from refrigerator, decorate with fresh strawberries and mint leaves, and serve.
Original recipe
Storage
Best consumed within 2 days. Keep covered in the refrigerator.
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