Wednesday, 4 April 2012


I love Tiramisu' and this is a nice spring version of it. I served it after a light dinner, as it is quite heavy as a dessert...but amazing!!!!!

Ingredients for 3 large dessert glasses:

100 g of Savoiardi (Ladyfingers) biscuits 

For the Mascarpone cream:
250 gr Mascarpone cheese
2 spoons of sugar
1 egg

For the strawberry puree and juice:
400 g of strawberries
1/2 glass of water
1 spoon of sugar

Cut off the tops of the strawberries and slice the berries. Reserve 6 or more whole berries for the garnish.

In a blender, place the rest of the sliced berries and 1 tablespoon of sugar  and blend to puree. Put 1/3 of the puree in a bowl and add the water to it. Mix well and set aside.

Beat the egg until frothy. Add 2 tablespoons of sugar and beat for other 10 or 15 minutes until creamy. Then add the Mascarpone cheese and beat 3 to 5 minutes, until smooth.

Get the 3 dessert glasses, pour the strawberry puree at the bottom, then some Mascarpone cream, then some other strawberry puree.

Place the ladyfingers onto a serving plate, cut them into halves, then brush each with the diluted strawberry puree on both sides.

Now add a layer of ladyfingers in the glasses, then again strawberry juice and Mascarpone cream. Then ladyfingers again; go on until you reach the top, then decorate with the sliced strawberries you kept aside. If you like, you can add some mint leaves for decoration.

Refrigerate at least 3 hours before serving to allow cookies to soften.

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