Strawberry tiramisu: an Italian dessert with a fruity note
ml ml Espresso (cold)
Ingredients · Servings 8
- 150 ml Espresso
- 2 The Amaretto
- 750g strawberries
- 250 g Mascarpone
- 250 g low-fat quark
- 80 g icing sugar
- 200 ml whipping cream
- 1 Pk. Sahnefestiger
- 200 g ladyfingers
- 1 packet of vanilla sugar
Method · 30 min
- Mix espresso with amaretto. Clean and halve 300g of strawberries.
- Gently mix mascarpone, quark, and powdered sugar in a bowl using a spatula until smooth. Whip the heavy cream with the cream stabilizer until stiff peaks form and fold it into the mixture.
- Line the bottom of a baking dish (approx. 26 x 16 cm) with ladyfingers. Drizzle with half the espresso. Spread with one-third of the mascarpone cream and top with the strawberry halves. Spread another third of the cream over the strawberries, cover with the remaining ladyfingers, and drizzle with the remaining espresso. Spread the remaining cream loosely on top. Cover and chill for at least 1 hour.
- Clean and halve 150g of strawberries. Clean the remaining strawberries, purée them finely with vanilla sugar in a tall container, then pass through a fine sieve.
- Cut the tiramisu into pieces and serve with strawberry puree and strawberry halves.
- If children are eating, simply replace the espresso and amaretto with freshly squeezed orange juice and, if necessary, 1 packet of vanilla sugar.
- If desired, the green part can be left on some strawberries for decoration.
