Strawberry biscuit tiramisu

Name: Strawberry biscuit tiramisu
Ingredients: 3 eggs; 80 g brown sugar; 8 g vanilla sugar; 250 g mascarpone; 240 ml black coffee; 250 g strawberries; 200 g Petit Beurre biscuits; 10 g cocoa powder

Dessert - Strawberry biscuit tiramisu by Lelia H. - Recipia

Halved strawberries line the sides of the dish, beside coffee-dipped biscuits, in this strawberry biscuit tiramisu. The mascarpone cream with eggs and sugar holds everything together in layers, while the cocoa on top gives it a slightly bitter finish. I serve it cold, with a fresh strawberry slice beside each portion. Preparation: 20 minutes. Cooking: 0 minutes. Chilling: at least 4 hours. Total time: at least 4 hours and 20 minutes. Serves: 6. About 430 kcal and 9 g protein per serving.

Ingredients

3 eggs
80 g brown sugar
8 g vanilla sugar
250 g mascarpone
240 ml black coffee
250 g strawberries
200 g Petit Beurre biscuits
10 g cocoa powder

Preparation

1. Separate the egg whites from the yolks. Mix the yolks with 80 g brown sugar and 8 g vanilla sugar, then stir in 250 g mascarpone. 2. Beat the egg whites until stiff and gradually fold them into the mascarpone cream with a spatula. Keep the cream in the fridge until you assemble the dessert. 3. Make 240 ml black coffee and leave it to cool. Wash 250 g strawberries, remove the stems, dry the fruit and cut it in half. 4. In a square dish, briefly dip 200 g biscuits in the coffee and arrange them on the bottom and along two sides of the dish. Place the strawberry halves along the other two sides. Cover the biscuits with a layer of cream and strawberries, then continue with layers of biscuits, cream and strawberries, finishing with a layer of cream. 5. Dust 10 g cocoa over the top and leave the dessert in the fridge for at least 4 hours before serving.

Notes

Keep covered in the fridge for up to 3 days; you can assemble it a day ahead, and the biscuits soften nicely as it chills. I have a cold slice with a few fresh strawberries. For a gluten-free version, use the same amount of gluten-free biscuits; the dessert contains dairy and eggs. Since the eggs remain raw, choose pasteurized eggs, especially when serving it to people who are vulnerable. Firm strawberries that don’t give when pressed hold their shape along the sides better than very soft ones. After washing them, dry them well: any water left on the fruit can thin the cream. I fold in the egg whites slowly with a spatula, without crushing all the foam. If the biscuits absorb too much coffee, they become very soft and the base may slide when you cut it. The coffee must be completely cool, otherwise the biscuits soften as soon as they touch it.