A Keelings twist on the classic Tiramisu dessert. Light, creamy and delicious Tiramisu made with fresh strawberries and white chocolate.
Ingredients
Directions
Purée 250g of the strawberries with 2 tbsp water. Set aside. Hull & quarter 150g of the remaining strawberries. Set aside.
In a bowl whip the egg whites until firm peaks form.
In a separate and clean large bowl, with clean beaters, beat the egg yolks and sugar together until pale and thick
Add the mascarpone and beat until just combined
Carefully fold in the whipped cream to the mascarpone mixture
Carefully fold the beaten egg whites into the mascarpone mixture then fold in the quartered strawberries. Set aside.
Dip biscuits one at a time into the strawberry purée then arrange on the bottom of a 15cm x 25cm x 6cm dish until the bottom is covered (or in individual glasses, break biscuits to size before dipping).
Spread half of the mascarpone mixture over the layer of biscuits then evenly sprinkle with half of the grated white chocolate (adjust for individual glasses).
Dip and arrange the rest of the biscuits on top
Spread the remaining strawberry cream mixture over the biscuits
Sprinkle with remaining grated white chocolate. Refrigerate until ready to serve. (Overnight if made in 1 large dish) Garnish with remaining strawberries & serve chilled.
Ingredients
Directions
Purée 250g of the strawberries with 2 tbsp water. Set aside. Hull & quarter 150g of the remaining strawberries. Set aside.
In a bowl whip the egg whites until firm peaks form.
In a separate and clean large bowl, with clean beaters, beat the egg yolks and sugar together until pale and thick
Add the mascarpone and beat until just combined
Carefully fold in the whipped cream to the mascarpone mixture
Carefully fold the beaten egg whites into the mascarpone mixture then fold in the quartered strawberries. Set aside.
Dip biscuits one at a time into the strawberry purée then arrange on the bottom of a 15cm x 25cm x 6cm dish until the bottom is covered (or in individual glasses, break biscuits to size before dipping).
Spread half of the mascarpone mixture over the layer of biscuits then evenly sprinkle with half of the grated white chocolate (adjust for individual glasses).
Dip and arrange the rest of the biscuits on top
Spread the remaining strawberry cream mixture over the biscuits
Sprinkle with remaining grated white chocolate. Refrigerate until ready to serve. (Overnight if made in 1 large dish) Garnish with remaining strawberries & serve chilled.
