Strawberry, Mint & Lemon Tiramisu
Hey foodies!
At Cakelicious we love strawberry season and luckily we're right in the middle of it! ;-)
We wanted to put a fresh spin on a classic dessert loved by so many...the tiramisu.
We're offering you a refreshing version of this Italian classic. The hallmarks of a true tiramisu are kept, but strawberries replace the coffee.
This tiramisu is made with a strawberry-mint coulis, a strawberry-lemon compote, mascarpone cream, ladyfingers and of course strawberries! ;-)
To make this recipe you will need:
- 100gr strawberries
- 50gr water
- 20gr sugar
- 7 mint leaves
- 150gr strawberries
- 35gr lemon juice
- 20gr sugar
- 5gr pectin
- 250gr mascarpone
- 150gr heavy cream
- 60gr sugar
- 2 eggs
- Zest of one lemon
- Zest of one orange
- 170gr strawberries
- 8 ladyfingers
- A few mint leaves
We'll start with the strawberry coulis. You'll need it at the end of the recipe to soak your ladyfingers.
Strawberry Coulis
In a saucepan, add 100gr of strawberries cut into small pieces.
Snip 7 mint leaves with a pair of scissors and add 50gr of water.
Add 20gr of sugar. Cook everything until the strawberries are soft and tender.
In a jug, blend everything with an immersion blender. Set aside at room temperature.
We'll now make the strawberry compote that will be layered inside the tiramisu.
Strawberry Compote
Start by cutting 150gr of strawberries into small pieces.
Using the scale spoon, weigh 5gr of pectin and mix it with 20gr of sugar.
Pectin must always be mixed with sugar before being added to a preparation.
Squeeze a lemon to get 35gr of lemon juice.
In a saucepan, add the chopped strawberries, lemon juice and the pectin/sugar mixture.
Heat over medium heat until you get a nice thick compote.
Set aside at room temperature.
The last preparation in the recipe, the essential element of any tiramisu, the mascarpone cream! :-)
Mascarpone Cream
In the bowl of your stand mixer, whip 250gr of mascarpone and 150gr of heavy cream into whipped cream.
It is very important that the mascarpone and heavy cream are well chilled. You can even place your bowl and whisk in the fridge for a few minutes before making the whipped cream to make sure it whips up nicely. :-)
Then set your whipped cream aside in the fridge.
Take 2 eggs and separate the whites from the yolks. Set the egg whites aside.
Pour the 2 egg yolks into a large bowl with 60gr of sugar.
Then add the zest of an orange and the zest of a lemon. To do this, use a microplane grater to zest your citrus fruits nicely.
This grater is fantastic and works with all citrus fruits as well as tonka beans. It can also be used to level a tart base. :-)
Whisk everything at maximum speed for about 5 minutes until pale and fluffy, then set aside.
In another bowl, whip the 2 egg whites into stiff peaks.
All 3 elements of the mascarpone cream are now ready!
Gently fold the whipped cream into the egg yolk/sugar/zest mixture using a spatula.
Then fold in the whipped egg whites, again using the spatula.
The mascarpone cream is ready!
All our elements are ready, so let's move on to the assembly and decoration of the tiramisu! :-)
Assembly and Decoration
Gather all the preparations you had set aside.
For the assembly I used this adjustable rectangular frame placed on a nice serving dish along with a 5 cm acetate strip. Acetate strips are mainly used for making bavarian creams, strawberry cakes, cheesecakes... to make unmoulding easier.
Set the frame open to its minimum (25 cm) and place the acetate strip inside.
Hull 170gr of strawberries and cut them in half lengthwise. For a nice result, it is important to cut your strawberries to equal sizes.
Then arrange all the strawberries (set just one aside for decoration) with the cut side against the acetate strip.
Pour the strawberry coulis prepared at the beginning of the recipe into a shallow dish and dip 8 ladyfingers in it, turning them once.
You may need a few more biscuits, depending on the width of the ones you find in the shops. ;-)
Cut your ladyfingers to 6-7 cm in length (adjust according to the width of your strawberries).
Be careful to keep the leftover biscuit pieces, you'll need them later!
You'll probably have some coulis left over — rather than throwing it away, you can use it to enhance a smoothie for example :-).
Then transfer your mascarpone cream into a piping bag.
Pipe the mascarpone cream to fill all the gaps between the strawberries and the biscuits and fill in the middle section.
Use a small offset spatula to spread the cream evenly inside the frame.
Spread your strawberry compote in the centre. Keep a tiny bit aside for decoration.
Snip a few mint leaves and place the leftover biscuit pieces on top of the strawberry compote, right in the centre.
Cover everything with mascarpone cream. Keep a little aside for decoration.
Using a small offset spatula, gently smooth the surface for a clean finish.
Time for decoration! :-)
Decoration
Prepare a piping bag fitted with a 12 mm round tip.
Pipe dots of different sizes.
With the back of a small spoon, hollow out a few dots and then fill them with a little of the remaining strawberry compote.
Cut some strawberries into pieces and place them here and there.
Also add a few mint leaves. You can use precision tweezers to help you.
Let the tiramisu set in the fridge for a minimum of 5h, this is important. Ideally, prepare the tiramisu the day before and let it rest in the fridge overnight.
Once the tiramisu is well set, let's move on to the delicate part...unmoulding. ;-)
Carefully remove the adjustable frame and the acetate strip. If you have someone nearby, I recommend asking for help as this step can be a little tricky. ;-)
There you have it, a beautiful tiramisu with a strawberry cake-style look. :-)
It will keep for 2 days in the fridge in a well-sealed container.
I hope you enjoy this recipe full of pep and freshness.
Have a wonderful Sunday, foodies!
Laura
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Réponse
By: Sandra R. On 2024-06-05on peut remplacer la pectine?
Merci
Replied by: Karin On 2024-06-05
Question de Louise
By: Louise D. On 2024-05-22Bonjour , peut-on faire ce tiramisu en verrine? Merci de votre réponse
Replied by: Karin On 2024-05-23
Replied by: Louise D. On 2024-05-23
Réponse
By: Karin On 2022-06-30Merci pour votre message. Si vous choisissez de faire un tiramisu en verrine, vous pouvez sans souci enlever la pectine. En revanche si vous souhaitez faire comme ce tiramisu, vous êtes obligée de mettre un gélifiant pour que votre compotée tienne bien :-)
Bonne pâtisserie et belle journée ;-)
Question de Adriana
By: Adriana L. On 2022-06-29Bonsoir, par quoi et en quelle quantité peut-on remplacer la pectine? Peut-on s’en passer? Merci pour votre réponse