Thursday, July 4, 2013

Tuscan Recipes - No.19 Tiramisù alle Fragole

Tuscan Recipes - No.19 Tiramisù alle Fragole
Serves: 6-8


  • 500-600g of strawberries
  • 500g of mascarpone
  • 4 eggs
  • 7 tbsps of sugar
  • 200-250g of Pavesini biscuits
  1. Wash the strawberries. Remove stalks and cut into small pieces. Put them in a bowl and stir in 2 tablespoons of sugar. Let the strawberries rest in the fridge for about an hour or more, until juice is released (the more you wait, the more juice you have).
  2. Separate egg yolks from whites. In a bowl combine egg yolks and 5 tablespoons of sugar. Stir in mascarpone and mix well.
  3. In another bowl, beat the egg whites until they’re stiff and resemble whipped cream. Stir the whites into the mascarpone mixture, and mix well.
  4. Mash the strawberries into a puree with a food processor. In a large and high-rimmed dish spread a thin layer of mascarpone cream. Soak the Pavesini biscuits one at a time into the strawberry puree and form a layer of biscuits over the first mascarpone layer. Spread a thick layer of mascarpone and again a layer of puree-soaked biscuits. Finish with a last thick layer of mascarpone. At the end of preparation, you should have five alternating layers: three layers of mascarpone and two layers of puree-soaked biscuits.
  5. Keep refrigerated for at least an hour or two before serving.  - Luxury Italian Cashmere, Bedding & Bath Linen

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