Strawberry Tiramisu with Pink Biscuits
A delightful no-bake dessert featuring layers of creamy mascarpone, juicy strawberries, and pink biscuits, perfect for summer gatherings.
Ingredients
For the Tiramisu
- 250 g fresh strawberries Washed, hulled, and diced
- 250 g mascarpone cheese
- 20 cl very cold heavy cream Whipped
- 3 large eggs (separated) Separated into yolks and whites
- 100 g granulated sugar
- 1 packet vanilla sugar
- 12 pieces pink biscuits (biscuits roses de Reims)
- 100 ml strawberry juice or diluted strawberry syrup For soaking biscuits
- 1 tablespoon lemon juice
- 1 tablespoon powdered sugar For dusting
Instructions
Preparation
- Start by washing, hulling, and dicing the strawberries into small pieces. Drizzle them with lemon juice and sprinkle with sugar. Let them sit for about 10 minutes to draw out the juices.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- In another bowl, whisk the egg yolks together with the granulated sugar and vanilla sugar until the mixture is creamy. Gradually add the mascarpone cheese and mix until smooth.
- Gently fold the whipped egg whites into the mascarpone mixture, ensuring it remains airy. Then, add the previously whipped heavy cream and carefully fold until well combined.
Assembly
- Quickly dip the pink biscuits in the strawberry juice and place a layer at the bottom of your serving dish.
- Follow with a layer of the mascarpone mixture, then a layer of diced strawberries. Repeat the layers until all the ingredients are used up.
Finishing
- Top your final layer with fresh strawberries and a dusting of powdered sugar for a lovely finish.
- Refrigerate the tiramisu for at least 4 hours, ideally overnight, to let the flavors meld together beautifully.
Notes
For the best flavor, choose ripe, sweet strawberries. If you want a bit of a kick, consider adding a splash of liqueur to the strawberry juice when soaking the biscuits. Use a variety of berries if you want to mix it up.