1Start by cutting the strawberries into small pieces.
2Start by cutting the strawberries into small pieces.
3Start by cutting the strawberries into small pieces.
4Macerate the cut strawberries with sugar and lemon juice.
5Macerate the cut strawberries with sugar and lemon juice.
6Macerate the cut strawberries with sugar and lemon juice.
7To make ladyfingers, foam egg whites with a beater.
8To make ladyfingers, foam egg whites with a beater.
9To make ladyfingers, foam egg whites with a beater.
10Add sugar in 3 steps to the foamed egg whites until a stable meringue is created.
11Add sugar in 3 steps to the foamed egg whites until a stable meringue is created.
12Add sugar in 3 steps to the foamed egg whites until a stable meringue is created.
13Add the egg yolks to the meringue, gently mixing.
14Add the egg yolks to the meringue, gently mixing.
15Add the egg yolks to the meringue, gently mixing.
16Gently mix in the sifted flours (corn starch and flour 00) little by little from bottom to top.
17Gently mix in the sifted flours (corn starch and flour 00) little by little from bottom to top.
18Gently mix in the sifted flours (corn starch and flour 00) little by little from bottom to top.
19Create ladyfingers on a baking sheet with baking paper using a sac a poche with a smooth nozzle 12, making strands 7-8 cm long.
20Create ladyfingers on a baking sheet with baking paper using a sac a poche with a smooth nozzle 12, making strands 7-8 cm long.
21Create ladyfingers on a baking sheet with baking paper using a sac a poche with a smooth nozzle 12, making strands 7-8 cm long.
22Sprinkle with powdered sugar.
23Sprinkle with powdered sugar.
24Sprinkle with powdered sugar.
25Bake the ladyfingers at 200 degrees Celsius in a fan oven for 8 minutes.
26Bake the ladyfingers at 200 degrees Celsius in a fan oven for 8 minutes.
27Bake the ladyfingers at 200 degrees Celsius in a fan oven for 8 minutes.
28Divide the macerated strawberries: take half and set aside, cook the other half.
29Divide the macerated strawberries: take half and set aside, cook the other half.
30Divide the macerated strawberries: take half and set aside, cook the other half.
31Cook the remaining strawberries by adding 50 ml of water, boil for a few minutes, then blend with a miniprimer.
32Cook the remaining strawberries by adding 50 ml of water, boil for a few minutes, then blend with a miniprimer.
33Cook the remaining strawberries by adding 50 ml of water, boil for a few minutes, then blend with a miniprimer.
34For the mascarpone cream, combine egg yolks and sugar and heat to 82 degrees Celsius (can be done in microwave or bain-marie, stirring).
35For the mascarpone cream, combine egg yolks and sugar and heat to 82 degrees Celsius (can be done in microwave or bain-marie, stirring).
36For the mascarpone cream, combine egg yolks and sugar and heat to 82 degrees Celsius (can be done in microwave or bain-marie, stirring).
37Mount the hot egg yolk and sugar mixture in a planetary mixer until cooled.
38Mount the hot egg yolk and sugar mixture in a planetary mixer until cooled.
39Mount the hot egg yolk and sugar mixture in a planetary mixer until cooled.
40Whip liquid cream slightly to 40% consistency.
41Whip liquid cream slightly to 40% consistency.
42Whip liquid cream slightly to 40% consistency.
43Join the mascarpone (previously tempered outside the fridge for an hour and mixed), the whipped egg yolks with sugar, the whipped cream, and yogurt, mixing energetically.
44Join the mascarpone (previously tempered outside the fridge for an hour and mixed), the whipped egg yolks with sugar, the whipped cream, and yogurt, mixing energetically.
45Join the mascarpone (previously tempered outside the fridge for an hour and mixed), the whipped egg yolks with sugar, the whipped cream, and yogurt, mixing energetically.
46Leave the mascarpone cream aside in the fridge.
47Leave the mascarpone cream aside in the fridge.
48Leave the mascarpone cream aside in the fridge.
49Assemble the cake in a baking dish by layering the mascarpone cream, ladyfingers dipped in cold strawberry juice, and fresh strawberries.
50Assemble the cake in a baking dish by layering the mascarpone cream, ladyfingers dipped in cold strawberry juice, and fresh strawberries.
51Assemble the cake in a baking dish by layering the mascarpone cream, ladyfingers dipped in cold strawberry juice, and fresh strawberries.
52Continue layering until all ingredients are used up.
53Continue layering until all ingredients are used up.
54Continue layering until all ingredients are used up.
55Let the tiramisu rest in the fridge for at least 5 hours.
56Let the tiramisu rest in the fridge for at least 5 hours.
57Let the tiramisu rest in the fridge for at least 5 hours.
58Decorate with fresh strawberries.
59Decorate with fresh strawberries.
60Decorate with fresh strawberries.
Ingredients
700 g mascarpone
700 g mascarpone
700 g mascarpone
400 g panna (cream)
400 g panna (cream)
400 g panna (cream)
150 g tuorli (egg yolks)
150 g tuorli (egg yolks)
150 g tuorli (egg yolks)
180 g zucchero (sugar)
180 g zucchero (sugar)
180 g zucchero (sugar)
100 g yogurt bianco
100 g yogurt bianco
100 g yogurt bianco
200 g albume (egg whites)
200 g albume (egg whites)
200 g albume (egg whites)
300 g zucchero
300 g zucchero
300 g zucchero
90 g tuorli (egg yolks)
90 g tuorli (egg yolks)
90 g tuorli (egg yolks)
100 g amido di mais
100 g amido di mais
100 g amido di mais
225 g farina 00
225 g farina 00
225 g farina 00
1 kg fragole (strawberries)
1 kg fragole (strawberries)
1 kg fragole (strawberries)
100 g zucchero
100 g zucchero
100 g zucchero
1 unit limone
1 unit limone
1 unit limone
50 ml water
50 ml water
50 ml water
Equipment
beaterbaking sheetbaking papersac a poche with smooth nozzle 12planetary mixerminiprimerpirofila (baking dish)
Tips
Always be careful when whipping cream.
For a stable meringue, add sugar in three steps to foamed egg whites.
Trust that yogurt in this tiramisu recipe is from God.
Stemper mascarpone outside the fridge for an hour before mixing.