Strawberry tiramisu without eggs
- 20 min
- Kcal 237
It’s undoubtedly the best-loved dessert in Italy; a firm fixture on restaurant dessert menus but also a perennial favorite among treats to make at home. It’s been reinterpreted and we’ve always had fun experimenting with an array of delicious alternatives: lemon, orange, and strawberry – in the classic version or egg-free! It comes with fruity variations and even with cardamom for lovers of a more exotic touch. There’s even a vegan recipe to ensure that no one is excluded from this dessert fest. Riding this imaginative tide, today we’re bringing you wild berry tiramisu, served in elegant single-portion dessert glasses, and made with fresh red berries and a silky-smooth cream you can whip up in a flash. These spoonfuls of sweetness will be your trump card to finish off a fun evening with friends!
Check out these other tasty variations:
To make the wild berry tiramisu, first wash the berries and dry them. Remove the stalks from the strawberries 1 and cut them into small pieces 2. Add the chopped raspberries 3
and strawberries 4 to the jug of an immersion blender. Then add the brown sugar 5 and lemon juice 6.
Next, blitz everything with the blender 7 to get a smooth mixture. Sweeten the mixture with honey 8 and add the seeds of half a vanilla bean 9.
Now emulsify the mixture again with the blender 10. Set aside the mixture 11 and cut the ladyfingers in half 12.
Pour the heavy cream into a bowl, add the powdered sugar 13, and whip with the whisk to get a frothy cream 14. Separately, add the vanilla seeds 15
to the mascarpone so they impart their flavor, then fold in the whipped cream a little at a time, stirring gently from the bottom up to keep it from curdling 16. Transfer the resulting creamy mixture to a pastry bag (17-18).
Squeeze a first layer of the mixture into glasses measuring 3 inches (8 cm) in diameter and approximately 2.5 inches (6.5 cm) tall 19. Dip a ladyfinger cut in half in the red berry coulis 20, place it in the glass and add one more layer of cream 21.
Now squeeze on more mixture and add 4-5 raspberries 22. Add another layer of ladyfingers 23 and finish with a final layer of mixture 24.
Top your wild berry tiramisu with a few teaspoonfuls of leftover sauce 25 and finish by garnishing with a few berries to taste 26 as well as fresh mint leaves 27.
Keep the wild berry tiramisu in the refrigerator for a couple of days at most. Not suitable for freezing.
If you like boozy desserts, you can add 1.5 tsp (20 g) of aromatic grappa to the coulis.