Ingredients
Mascarpone Cream
- 4 egg yolks
- 6 tbsp sugar
- 500 g Swiss mascarpone
- 4 egg whites, beaten stiff
Strawberry Purée
- 500 g strawberries, hulled
- 2 tbsp sugar
- 1 tsp vanilla sugar
- 1 tbsp kirsch or grappa, optional
- 200 g ladyfingers
- 2–3 tbsp cocoa powder
- some strawberries for garnish
Preparation
Step 1
Cream: Beat the egg yolks and sugar until the mixture is light and fluffy. Stir in the mascarpone. Carefully fold in the beaten egg whites.
Step 2
Strawberry purée: Cut 300 g of strawberries into pieces. Mix sugar and vanilla sugar, sprinkle over the strawberries, mix well, and let sit for 5 minutes. Purée and add kirsch or grappa if desired. Cut the remaining strawberries into small pieces and fold them in.
Step 3
Place half of the ladyfingers in the dish, spread half of the strawberry purée over them. Add half of the mascarpone cream on top. Repeat with the second half of the ingredients.
Step 4
Cover the tiramisu and chill for at least 4 hours.
Step 5
Just before serving, dust with cocoa powder and garnish with strawberries.
