Tiramisù alle fragole
Serves 1
Directions
- 1Start by cutting the strawberries into small pieces.
- 2Macerate the cut strawberries with sugar and lemon juice.
- 3To make ladyfingers, foam egg whites with a beater.
- 4Add sugar in 3 steps to the foamed egg whites until a stable meringue is created.
- 5Add the egg yolks to the meringue, gently mixing.
- 6Gently mix in the sifted flours (corn starch and flour 00) little by little from bottom to top.
- 7Create ladyfingers on a baking sheet with baking paper using a sac a poche with a smooth nozzle 12, making strands 7-8 cm long.
- 8Sprinkle with powdered sugar.
- 9Bake the ladyfingers at 200 degrees Celsius in a fan oven for 8 minutes.
- 10Divide the macerated strawberries: take half and set aside, cook the other half.
- 11Cook the remaining strawberries by adding 50 ml of water, boil for a few minutes, then blend with a miniprimer.
- 12For the mascarpone cream, combine egg yolks and sugar and heat to 82 degrees Celsius (can be done in microwave or bain-marie, stirring).
- 13Mount the hot egg yolk and sugar mixture in a planetary mixer until cooled.
- 14Whip liquid cream slightly to 40% consistency.
- 15Join 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.
- 16Leave the mascarpone cream aside in the fridge.
- 17Assemble the cake in a baking dish by layering the mascarpone cream, ladyfingers dipped in cold strawberry juice, and fresh strawberries.
- 18Continue layering until all ingredients are used up.
- 19Let the tiramisu rest in the fridge for at least 5 hours.
- 20Decorate with fresh strawberries.
Ingredients
- 700 g mascarpone
- 400 g panna (cream)
- 150 g tuorli (egg yolks)
- 180 g zucchero (sugar)
- 100 g yogurt bianco
- 200 g albume (egg whites)
- 300 g zucchero
- 90 g tuorli (egg yolks)
- 100 g amido di mais
- 225 g farina 00
- 1 kg fragole (strawberries)
- 100 g zucchero
- 1 unit limone
- 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.
- Whip cream to 40% consistency.
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