Strawberry Tiramisu

Strawberry Tiramisu

Ready in: 1 hour
Yield: 8 servings

2-3 tablespoons cocoa powder
14 oz (400 g) sponge fingers

For the vanilla pudding:
1 1/4 pints (600 ml) milk
3 tablespoons cornstarch
2 tablespoons granulated sugar
1 packet vanilla sugar

1 packet vanilla sugar
14 fl. oz (400 ml) whipping cream

For the strawberry purée:
1 lb 12.2 oz. (800 g) strawberries
3 tablespoons sugar
1/2 lemon (juice)


For the vanilla pudding:

1. Bring 14 fl. oz (400 ml) of milk to a boil.

2. In a bowl, combine 7 fl. oz (200 ml) of milk with the cornstarch, granulated sugar and vanilla sugar. Stir to blend.

3. Whisk in the cornstarch mixture into the boiling milk, stirring constantly, for about 1 minute. Remove the pudding from the heat and let it cool completely. Use a whisk or spoon to push the pudding through a strainer set over a bowl.

4. In a separate bowl, beat the whipping cream and 2 tablepoons of sugar with a stand mixer until it has doubled in volume and forms a stiff peak. Add half of the whipped cream in batches to the vanilla pudding. Stir briefly to blend. Keep refrigerated until ready to use. Put the remaining whipped cream in a separate bowl.

For the strawberry purée:

1. Wash and drain the strawberries. Pat dry with kitchen paper and trim off the stem ends. Set 10-12 strawberries aside and cut them into slices.

2. Roughly chop the rest of the strawberries. Put them into a big bowl and cover with 2 tablespoons of sugar. Squeeze the lemon juice over the strawberries. Let the strawberry mixture stand for 5-10 minutes.

3. Purée the strawberries in a blender or food processor.

Arranging the layers:

1. Dip the sponge fingers into the strawberry mixture. Arrange the sponge fingers in a single layer in a large dish.

2. Spoon half of the pudding cream on top. Repeat this step. Cover the last layer with the whipped cream.

3. Sprinkle with cocoa powder. Arrange the sliced strawberries in layers on top. Sprinkle with crumbled sponge fingers or coconut slivers. (It’s up to your imagination how to decorate it #( ^ O ^ )# ) Refrigerate the strawberry tiramisu for at least 2 hours,

Per serving:

Energy: 504 kcal / 2112 kJ
Fat: 22,5 g
Carbohydrates: 64 g
of which sugars: 19,6 g
Protein: 9,5 g
Fibre: 2,7 g

Personal note: You can add more sugar to the whipping cream or strawberries, if you like very sweet desserts.




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