Strawberry Tiramisù

1. 1

   Wash the strawberries; remove stalks and cut fruits into small pieces. Put them in a bowl and stir in 2 tablespoons of sugar. Let the strawberries rest in the fridge for about an hour or more, until fruit juices are released (the more you wait, the more juices you have).

2. 2

   Separate egg yolks from whites. In a bowl combine egg yolks and 5 tablespoons of sugar. Stir in mascarpone and mix well.

3. 3

   In another bowl, beat the egg whites with an electric beater till they're stiff and resemble whipped cream (egg whites are better and more easily beaten if you add a pinch of salt before starting). Stir the withes into the mascarpone mixture and mix well.

4. 4

   Mash the strawberries into a puree with a stick blender (or a food processor). In a large and high-rimmed dish spread a thin layer of mascarpone cream. Soak the Pavesini biscuits one at a time into the strawberry puree and form a layer of biscuits over the first mascarpone layer. Spread a thick layer of mascarpone and again a layer of puree-soaked biscuits. End with a last thick layer of mascarpone. At the end of preparation, you should have five alternating layers: three layers of mascarpone and two layers of puree-soaked biscuits.

5. 5

   Keep refrigerated for at least an hour or two before serving. Sprinkle cocoa powder on top for decoration. For a better result, sprinkle cocoa powder right before serving the tiramisu, otherwise it will be absorbed by the mascarpone cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.