Delicious Strawberry Tiramisu Recipe without Raw Eggs
STRAWBERRY SYRUP
Star by blending fresh or frozen strawberries to make a strawberry puree, then add either a couple of tablespoons of sugar, or strawberry jam for more flavor, and a couple of tablespoons orange or lemon juice, simmer everything till boiling part, then remove from the heat and place in a shallow dish to cool. The orange or lemon juice is added to both make the syrup lighter and for the fresh note.
Since we will be adding a layer of fresh strawberries, you can either slice them or cut them into small cubes, They should be thin or small enough to be able to nicely cut through with a fork while eating.
MASCARPONE CREAM
Start by whisking together the egg yolks with the sugar, the vanilla, and the sugar in a heat-resistant bowl. Place the bowl on hot steaming water (the bowl shouldn’t be touching the water), and whisk until the mixture turns pale and thickens, this step is to pasteurize the egg yolks. When it thickens remove it from the heat and keep whisking until the cream cools, when you touch the bowl sides it should not be hot anymore. Sometimes, if the heat was too high from the steaming water or the bain-marie. the mixture can get too thick and hard, in this case, add a tablespoon of cold milk and whisk it together with the egg yolks and sugar, this will help make it creamy again.
The whipped cream is to replace the beaten egg whites that are traditionally used in the tiramisu recipe and it makes the cream lighter and smoother. The heavy cream should be very cold, consider placing it in the freezer for 5 to 10 min before beating it for even better results. Since the cream already contains sugar, one tablespoon of sugar is enough to add to the whipped cream. If you want to use ready whipped cream, think of using less sugar in the recipe. Gently fold the whipped cream into the cheese cream to have a rich and fluffy cream.
ASSEMBLY
You can either assemble the tiramisu in a simple pyrex dish, that should be deep enough to contain all the layers, a truffle dish for a more elegant presentation, or in individual glasses.
Cover the bottom of your dish with a layer of the ladyfinger biscuits dipped into the strawberry syrup, at this point if the syrup is too thick, add 1 to 2 tablespoons of orange juice. The biscuits should not be soaked but rather briefly dipped into the syrup.
Cover the ladyfinger biscuits with a layer of the cream. The top layer is usually thicker and contains more cream, so think of adding a little bit less than half of the cream for this first layer, but enough to cover all the biscuits.
As in the original tiramisu recipe, where the cream is covered with cocoa powder, I cover the cream with a layer of freeze-dried strawberry powder, it enhances the strawberry flavor and visually, looks very appetizing. In case you cannot add the freeze-dried strawberry powder, you can use white chocolate shavings or shredded coconut, Or you can simply skip this step.
Next, cover the cream with a layer of sliced or cubed strawberries. repeat the same steps to layer the strawberry tiramisu. For the last layer, you have the option to cover the tiramisu with a layer of sliced strawberries instead of the freeze-dried strawberry powder, in this case, consider glazing them with some strawberry jam or sugar syrup so they stay looking fresh.
Place the strawberry tiramisu to set in the refrigerator for at least 4 hours. This allows the cream to set and the biscuits to soak in more juice and flavor. The longer hours it stays in the refrigerator the better it is going to taste. Since we did not use any raw eggs in the recipe you can keep it in the refrigerator for a couple of days without any issues.
Decorate to taste, I added some slices of fresh strawberries, you can add anything you prefer or just make patterns using a fork.
EQUIPMENT
The recipe is a for a 26*19*4,5 cm dish (10*7,5*1,7inches)
INGREDIENTS
20 pieces Ladyfinger Biscuits
140 gr Fresh Strawberries (sliced) 1 cup before slicing
50 gr Freeze Dried Strawberry Powder apx. 4 tbsp
Strawberry Syrup
140 gr Strawberries 1 cup (whole strawberries)
40 gr strawberry jam 2 tbsp
or 25 gr Sugar 2 tbsp
30 ml Orange or Lemon Juice 2 tbsp
Cheese Cream
450 gr Mascarpone Cheese 2 cups
Or
250 gr Mascarpone Cheese 1 cup (minus 1,5 tbsp
+200 gr Cream Cheese 7/8 cup
3 Egg Yolks
100 gr Sugar 1/2 cup
1 tsp Vanilla Extract or Vanilla Sugar
1 tbsp Milk (optional)
300 ml Heavy Cream 1 + 1/4 cup
1 tbsp Icing Sugar
INSTRUCTIONS
Prepare the syrup, blend the strawberries and cook them with the strawberry jam (or sugar) and the orange juice
Prepare the cream, whisk the egg yolks with the sugar and the vanilla on hot steaming water, remove from the steam and continue beating till the mixture cools
beat the cheese till creamy
Add the egg yolks and sugar mixture to the cheese cream and mix to combine, don’t over mix.
Beat the heavy cream with.e icing sugar till stiff
Gently incorporate the whipped cream into the cheese cream.
Assembly
Dip the ladyfinger niscuits briefly into the strawberry syrup and lay the on the bottom of the dish.
Add a layer of the cheese cream.
Sprinkle the freeze dried strawberry powder to cover the cream.
Add a layer of sliced fresh strawberries, and repeat.
Finally add a generous layer of the freeze dried strawberry powder and decorate with some frsh strawberries.
Leave it to set in the refrigerator for at least 4 hours.
