Level: easy

Preparation: 45 minutes

Cooking: 20 minutes

Servings: 6

Author: Matilde Vicenzi

  • 2 & ¼ cups chopped strawberries
  • 14 oz Vicenzovo ladyfingers
  • 15 oz mascarpone cheese
  • 1 & ½ cup sugar
  • 4 eggs
  • whipped cream to taste
  1. Blend 1 & ½ cups of strawberries with ¾ cups of sugar and ½ liter of water.
  2. In a pan, bring to the boil the mixture you just made, cook on medium-low for 20 minutes and let it cool.
  3. To make the cream mixture: In a medium bowl whisk together the rest of the sugar and egg yolks until combined (approximately 1 minute) then add mascarpone, beat until thickened.
  4. Whisk the egg whites until stiff (you do want it to be quite thick, nice and creamy) and add the cream mixture.
  5. Soak the Vicenzovo ladyfingers in the strawberry syrup and lay them in the bottom of a bowl/glass.
  6. Pour some syrup and add a layer of cream mixture. Alternate the layers as per the classic tiramisù recipe.
  7. Chill in the fridge for 4-5 hours. Top with fresh strawberries and whipped cream before serving.

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