The At Strawberry tiramisu without eggs is yet another, but always greedy, variant of the famous spoon dessert. In summer there are many versions with fruit in combination with mascarpone cheese and ai savoiardi biscuits: in this recipe there is the cream mounted and the wet is a strawberry coulis.
Ingrediants
- 200 g of ladyfingers
- 150 g of strawberries
- 350 g of mascarpone
- 300 ml of fresh cream
FOR THE TIRAMISU:
- 120 g of powdered sugar
- 250 g of strawberries
- the juice of 1/2 lemon filtered
- 40 g of powdered sugar
FOR THE COULIS:
Strawberries And cream they are a great classic: a combination that immediately recalls freshness and gluttony. And that we find in this At Strawberry tiramisu without eggs, which takes its cue from the classic spoon dessert to become yet another, but always very good, version.
The classic summer tiramisu turns into a fruit dessert: coffee and cocoa give way to seasonal fruits, such as in the Tiramisù with cherries and zabaglione, in the Tiramisù with pineapple or in the Tiramisù with lemon.
In this recipe the mascarpone cream does not include the use of eggs: to achieve it it takes whipped Cream And powdered sugar. The bagna is a very fresh strawberry coulis. A perfect dessert to be prepared in advance: it is made in just 25 minutes, and then let it rest in the refrigerator for at least 4 hours, to have the right consistency.
OTHER DELICIOUS RECIPES: Strawberry tiramisu; Tiramisu without eggs; Cream roll and strawberry jam; Strawberry roll
How to prepare: Strawberry tiramisu without eggs
Easy execution Preparation time 25 min Resting place in the refrigerator Standing time 4h Servings 6 – 8
How to prepare: Strawberry tiramisu without eggs
First, prepare the coulis: collect the strawberries, lemon juice and sugar in a container with high sides. Blend with a hand blender until you get a smooth sauce. Transfer it to a plate and use it to wet the ladyfingers that you will arrange, appropriately side by side, inside a pan forming a regular layer.
Now devote yourself to the cream: in a bowl whip the mascarpone with half the icing sugar in a bowl until you get a frothy mixture. In a second bowl, whip the cream with the remaining sugar and incorporate it several times, mixing from the bottom up to avoid disassembling.
Spread half the mascarpone cream on the ladyfingers. Level and sprinkle with half of the thinly sliced strawberries. Wet the other ladyfingers and repeat the order of the ingredients to form a second layer, stopping at the cream. Place in the refrigerator for at least 4 hours.
When serving, decorate with the other half of the strawberries cut in half or quarters depending on the size.
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