Strawberry Tiramisu | Refreshing Summer Dessert

Making the cream (without eggs)

• 1
  Whip the cream (125 g) until semi-stiff. Stir the mascarpone (250 g), then add it to the cream and whip on low speed until a smooth, stiff cream forms. Add the sifted powdered sugar and vanilla extract, then gently fold together.

Making the cream (with eggs)

• 1
  Prepare a thick cream from the egg yolks and sugar over a bain-marie. Heat and whisk until it reaches 55 °C (pasteurization). Remove from heat and continue whisking until cooled. Mix the mascarpone (250 g) with the whipped cream (125 g), then gently fold into the egg mixture.

Assembly and finishing

• 1
  Take 200 grams of strawberries and blend them with the sugar (1 tablespoon). Dip the ladyfingers into the resulting strawberry sauce, then place them at the bottom of the glasses. Pour the remaining sauce over the ladyfingers.
• 2
  Slice the remaining strawberries and layer them over the ladyfingers. Fill a piping bag with the cream and pipe small mounds onto the strawberry layer. Decorate with fresh strawberries, then refrigerate for at least 4 hours before serving.