Preparation time: 25 minutes
🍽 Serves: 6
🌟 Ingredients:
250g fresh strawberries + a few for decoration
250g mascarpone
20cl very cold single cream
3 eggs (yolks and whites separated)
100g caster sugar
1 sachet vanilla sugar
12 pink Reims biscuits
100ml strawberry juice (or diluted strawberry syrup)
1 tbsp lemon juice
1 tbsp icing sugar (for decoration)
🍓 Step-by-step preparation:
- Prepare the strawberries
Wash, hull, and cut 250g of strawberries into small cubes. Sprinkle them with lemon juice and 1 tbsp sugar. Let them sit for 10 minutes: they will release a fragrant juice, perfect for soaking the biscuits. - Prepare the cream
In two separate bowls, whisk the egg whites until stiff peaks form with a pinch of salt.
In another bowl, mix the yolks with the powdered sugar and vanilla sugar until the mixture pales. Add the mascarpone and continue whisking to obtain a smooth cream.
Then gently fold in the egg whites with a spatula. - Whip the whipped cream
Whip the very cold single cream until you obtain a nice, firm peak. Gently fold it into the mascarpone cream. The texture should be light and fluffy. - Soak the biscuits
Quickly dip the pink biscuits in the strawberry juice collected earlier (or in the diluted syrup), without soaking them. - Assemble the tiramisu
In a pretty square glass container, arrange a first layer of soaked biscuits. Add a layer of cream, then a layer of sliced strawberries.
Repeat with a second layer of biscuits, then finish with a generous layer of cream. Smooth the top. - The finishing touch
Prettily arrange fresh strawberries, cut in half or sliced, on top. Sprinkle generously with icing sugar.
💡 Practical tips
For a firmer texture, prepare your tiramisu the day before: it will be even better.
You can blend some of the strawberries to add even more flavor to the cream.
For a more tangy version, add a few lemon zests to the cream.
🧊 Storage
🕒 Store in the refrigerator for up to 48 hours.
🌡 Ideal temperature: between 2 and 4°C.