Strawberry & White Chocolate Tiramisu

Strawberries

A Keelings twist on the classic Tiramisu dessert. Light, creamy and delicious Tiramisu made with fresh strawberries and white chocolate.

CategoryFruit Type
Prep Time30 minsTotal Time30 mins

Ingredients

450 g Keeling's strawberries
2 tbsp water
2 eggsseperated
3 tbsp caster sugar
250 g mascarpone cheese
250 ml fresh creamwhipped to medium peaks
250 g biscuitsSavoiardi / Boudoir / Lady Finger Biscuits
200 g white chocolategrated

Directions

1

Purée 250g of the strawberries with 2 tbsp water. Set aside. Hull & quarter 150g of the remaining strawberries. Set aside.

2

In a bowl whip the egg whites until firm peaks form.

3

In a separate and clean large bowl, with clean beaters, beat the egg yolks and sugar together until pale and thick

4

Add the mascarpone and beat until just combined

5

Carefully fold in the whipped cream to the mascarpone mixture

6

Carefully fold the beaten egg whites into the mascarpone mixture then fold in the quartered strawberries. Set aside.

To assemble the tiramisu
7

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).

8

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).

9

Dip and arrange the rest of the biscuits on top

10

Spread the remaining strawberry cream mixture over the biscuits

11

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

 450 g Keeling's strawberries
 2 tbsp water
 2 eggsseperated
 3 tbsp caster sugar
 250 g mascarpone cheese
 250 ml fresh creamwhipped to medium peaks
 250 g biscuitsSavoiardi / Boudoir / Lady Finger Biscuits
 200 g white chocolategrated

Directions

1

Purée 250g of the strawberries with 2 tbsp water. Set aside. Hull & quarter 150g of the remaining strawberries. Set aside.

2

In a bowl whip the egg whites until firm peaks form.

3

In a separate and clean large bowl, with clean beaters, beat the egg yolks and sugar together until pale and thick

4

Add the mascarpone and beat until just combined

5

Carefully fold in the whipped cream to the mascarpone mixture

6

Carefully fold the beaten egg whites into the mascarpone mixture then fold in the quartered strawberries. Set aside.

To assemble the tiramisu
7

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).

8

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).

9

Dip and arrange the rest of the biscuits on top

10

Spread the remaining strawberry cream mixture over the biscuits

11

Sprinkle with remaining grated white chocolate. Refrigerate until ready to serve. (Overnight if made in 1 large dish) Garnish with remaining strawberries & serve chilled.

Strawberry & White Chocolate Tiramisu
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