Strawberry Tiramisu

05/26/2013


Strawberry tiramisu

So far, this Spring has been pretty shitty. Let’s all be honest here, if you’re in Western Europe, you’re having thoughts about finding your nearest weather drone and kick its metaphorical teeth in. While singing “Here Comes The Sun”. However, let’s not spoil our fun: some of the summery food and treats are there and we should use them. Therefore: strawberry tiramisu, yes, let’s do that. TULULULU.

Here comes the strawberry tiramisu of the sun:

Ingredients for about 6 glasses:

  • 1 large pack of strawberries
  • 250gr of mascarpone (thick cream cheese, look it up)
  • 4 eggs
  • 50gr sugar
  • About 4 waffle biscuits

Instructions:

That’s going to be easy. First you prepare the strawberries. Pick 5 or 6 that are pretty enough and cut them in 4 or 5 pieces: what you’ll be doing with them is place them narrow-side up around a glass. ¬†Dice a few more if you want little strawberry bites in your cream, and juice the rest with a tablespoon of sugar in your blender. Pour one tablespoon of the resulting strawberry sauce in the bottom of the glass, along with the strawberry slices.

Now, the cream. Whisk the egg yolks and the sugar¬†thoroughly. Add in the mascarpone, making sure no lumps are left. Now, beat you egg whites into stiff peaks, and fold them into the mascarpone mixture. You’ll have to admit that was pretty easy, and hard to do wrong. Even for you.

Now, pour about two tablespoons of this cream over the sauce and slices in each glass. Crumble some of the waffle biscuits over it, adding some sauce if you feel like it and repeat the layering until all your bases are belong to us (or ingredients run out).

Let it set in the fridge for at least 4 hours (overnight being best, the one picture below did’t have enough time). Serve with some more waffle biscuits and heavy metal in the background.

Strawberry tiramisu

Best served with: Red Tea.

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