Easy Strawberry Tiramisu Without Eggs (VIDEO)
A summer tiramisu made up of layers of eggless mascarpone cream and ladyfingers soaked in a delicious strawberry purée.
Equipment
- 1 Immersion hand blender
- 1 Hand Mixer Electric
- 2 Mixing bowls
- 1 6 Inch (about 15 cm) Non-stick Springform Pan with Removable Bottom
Ingredients
- 200 g Fresh strawberries + 2–3 strawberries for decoration
- 3 Lemons zest and juice
- 130 g Icing sugar
- 250 g Mascarpone cheese
- 250 ml Whipping cream
- 150 g Ladyfingers
Instructions
- Wash strawberries and take 2-3 apart for the garnish. Remove the stem and leaves from the rest of the strawberries and cut them into small pieces.
- Pour the strawberries into the glass of a blender with 50 ml of lemon juice and 50 g of icing sugar. Blend for a few seconds. You will have to obtain a liquid purée that you will use to dip the ladyfingers.
- Dip the ladyfingers in the strawberry purée for 2 seconds on each side and set aside while preparing the mascarpone cream.
- Whip the whipping cream and, as soon as it begins to whip, add 80 g of icing sugar. Continue whipping to stiff peaks.
- Add the mascarpone to the cream, and whip until smooth and fluffy.
- Add the grated lemon zest and mix gently, then transfer the cream into a sac à poche with a star nozzle.
- Arrange the ladyfingers in a small springform pan (I used a cm 15 pan) or in single-portions glasses or cups. Top with a layer of mascarpone cream and continue with the layers until all the ingredients are used up. Complete the last layer with tufts of mascarpone cream.
- Garnish with the strawberries you left aside.
- Refrigerate for at least 2 hours before serving.