Strawberry tiramisu

Published on 1 May 2021

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I wash and hull strawberries and blend 200 g with water, 50 g measured sugar and limoncello into semi-liquid juice.

I put juice in a container.

I separate yolks and whites.

I whisk whites to stiff peaks.

I mix yolks and remaining sugar.

I whisk until pale and fluffy, add mascarpone and whisk.

I stir a couple of tablespoons whites vigorously into cream, then gently fold remainder.

Cream should be smooth.

I briefly dip savoiardi in strawberry juice and arrange in a dish; do not oversoak as cream softens further.

I level half cream on top.

I add half finely diced strawberries.

I add another soaked savoiardi layer.

Remaining cream.

I thinly slice remaining strawberries and scatter on top.

I add chopped white chocolate and mint.

I refrigerate several hours before eating.

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