Strawberries tiramisù

Before the strawberry season is definitely over, I absolutely have to share the recipe of this easy tiramisu variation which makes it a colorful and fresh dessert.

If available I prefer to use bio strawberries, because it is not a fruit that you can peel or that you can wash for too long. So most of the pesticide and the preservatives are laying on the outside and you cannot get rid of them. Due to this I like to go for bio strawberries in the hope that they are less poisoned. And also eggs especially when are used raw I always take them organically growth.

The recipe itself is absolutely not complicated since it is a simple variation of the basic tiramisu recipe that I presented some posts ago. But the outcome is spectacular and you can use it also for a special occasion.

I used a small oval pan, about 25cm long.

4 portions

2 eggs

200g mascarpone cheese

3tbs sugar

aprox 150g strawberries

savoiardi

1 glass milk

1tbs rum (based on taste)

red coloring

salt

pistachio

Give a look to the previous tiramisu post, and prepare the cream according exactly the same directions, just in half amount. (2 eggs, 2tbs sugar and 200g mascarpone, pinch of salt)

Then prepare the liquid to wet the bisquits by adding 1tbs sugar to the milk, the rum and the red coloring.  

A small variation can be done on the syrup. If you plan to serve the dessert to children just stay on the milk and sugar version skipping the rum, but if you like a more fresh variation substitute the rum with limoncello (or lemon base liquor).

Chop the strawberries in halves or quarters depending on the size of them. 

Now wet the biscuits in the liquid and align them on the pan. Pour gently half of the cream on the biscuits layer and place half of the strawberries

Repeat the operation a second time or until you finish the cream amount. In the last strawberries layer align them gently and create a small decoration (eg wheel spokes shape), finish with a pistachio sparkle.