Strawberry Tiramisu

Strawberry Tiramisu is a seasonal variety of classic tiramisu. It is characterised by the "original features" of the classic recipe, but here, instead of coffee, strawberry reigns over the taste.

Preparation time: 60 minutes + 90 minutes freezing

For how many servings?:

Preparation

1. Prepare a 17 x 24 cm (6,69 in x 9,45 in) high-edged baking tray. First we will prepare the lower layer. Pour milk into a bowl and season slightly with castor sugar, then put the strawberries and the Amaretto liqueur in, and mix well.

2. Now soak half amount of the sponge fingers one by one in the strawberry mixture then place them tightly at the bottom of the baking tray. When ready, put aside the remaining sponge fingers and strawberry mixture, we will need them later.

3. Cut the strawberries into small pieces, spread half of them on the sponge finger layer, and put aside the rest.

4. Now start to boil some water on a medium heat. In another bowl mix the eggs and the sugar, and when the water is boiling, put the egg mixture over the steam. Stirring frequently, heat the mixture until it’s quite hot.

5. While the egg mixture is being heated over the steam, whip the well cooled cream until stiff then put it back in the refrigerator. Soak the gelatine in some warm water. Put the mascarpone in a small bowl, and stir until it becomes even, then put it aside, too.

6. Meanwhile, our egg mixture reached the preferred temperature. Take it off the steam, and mix it with a mixer on the maximum turning, until it cools down.
Attention! Don’t be impatient, mix it literally until it cools down, otherwise our cream will flow away!

7. When the egg mixture cooled down, start to combine the mascarpone cream. First take out the whipped cream from the fridge, and cautiously add the mascarpone. Finally add the egg mixture, and stir slowly, cautiously.

8. Previously we poured some warm water on the gelatine, now pour the water off, put the gelatine in a bowl, and start to melt it on the lowest temperature, constantly stirring. This will take about 10-20 seconds.
Attention! Do not boil the gelatine, and do not heat it too much, either! At the moment it is melted, it’s ready!

9. Now, constantly stirring, pour the gelatine in a narrow stream into the mixture. Take care to dissolve the gelatine thoroughly in the mixture! With this, the filling is ready.

10. Spoon half amount of the filling on the soaked sponge fingers and smooth the surface. Soak the rest of the sponge fingers in the sweetened milk, place them one by one on the filling layer, and finally put the rest of the chopped strawberry on.

11. When ready, spread the remaining filling on the top, and put the tiramisu in the deep freezer.

12. After freezing, cut it out with a knife dipped in hot water and slice it. You can sprinkle the tiramisu with cocoa powder and serve it after it warmed up, or you may even serve it shaped into small balls.
Attention! Freezing is the quickest way to consume it as soon as possible. But regarding taste, the optimal solution is to leave the tiramisu in a standard fridge for 6-8 hours, since this way the ingredients can blend better.