Level: easy
Preparation: 45 minutes
Cooking: 20 minutes
Servings: 6
Author: Matilde Vicenzi
Ingredients
- 2 & ¼ cups chopped strawberries
- 14 oz Vicenzovo ladyfingers
- 15 oz mascarpone cheese
- 1 & ½ cup sugar
- 4 eggs
- whipped cream to taste
Preparation
- Blend 1 & ½ cups of strawberries with ¾ cups of sugar and ½ liter of water.
- In a pan, bring to the boil the mixture you just made, cook on medium-low for 20 minutes and let it cool.
- 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.
- Whisk the egg whites until stiff (you do want it to be quite thick, nice and creamy) and add the cream mixture.
- Soak the Vicenzovo ladyfingers in the strawberry syrup and lay them in the bottom of a bowl/glass.
- Pour some syrup and add a layer of cream mixture. Alternate the layers as per the classic tiramisù recipe.
- Chill in the fridge for 4-5 hours. Top with fresh strawberries and whipped cream before serving.