Strawberry Tiramisu | Fruity Dessert Classic

Variant 1: Preparation of the Cream without Egg

• 1
  For this variant, you will need 250 g mascarpone, 125 g whipping cream, the powdered sugar, and the vanilla extract. Whip the cream until semi-stiff. Briefly stir the mascarpone until smooth, add it to the cream, and together whip on a low setting until a smooth, firm cream is formed. Stir in the sifted powdered sugar and vanilla extract. The cream is now ready.

Variant 2: Preparation of the Cream with Egg

• 1
  For this variant, you will need 250 g mascarpone, 125 g whipping cream, 2 egg yolks, and 40 g sugar. Note: This cream is slightly softer than Variant 1. Heat the egg yolks and sugar in a bowl over a water bath (the water must not touch the bottom of the bowl) while constantly stirring to approx. 55 °C to pasteurize the eggs. Remove from heat and continue beating until the mixture has cooled. Briefly stir the mascarpone until smooth and mix with the stiffly whipped cream. Carefully fold the mascarpone-cream mixture into the cold egg yolk mixture.

Layering and Finishing

• 1
  Weigh out 200 g of the strawberries and finely puree them together with the remaining sugar (1 tbsp / 15 g). Briefly dip the ladyfingers into the strawberry sauce and use them to line the bottom of dessert glasses. Distribute the remaining sauce evenly over the ladyfingers in the glasses so they can soak well.
• 2
  Slice the remaining strawberries and distribute them over the ladyfingers. Fill the chosen cream into a piping bag with a round nozzle and pipe decorative dots onto the strawberry layer. Garnish with more strawberries. Let the tiramisu chill in the refrigerator for at least 4 hours before serving.