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⏱ Preparation time: 25 minutes
🍽 Serves: 6
🌟 Ingredients:
250g fresh strawberries + a few for decoration
250g mascarpone
20cl very cold single cream
3 eggs (yolks and whites separated)
100g caster sugar
1 sachet vanilla sugar
12 Pink Reims Biscuits
100ml strawberry juice (or diluted strawberry syrup)
1 tbsp lemon juice
1 tbsp icing sugar (for decoration)
🍓 Step-by-step preparation:
1. Prepare the strawberries
Wash, hull, and cut 250g strawberries into small cubes. Sprinkle them with lemon juice and 1 tbsp. of sugar. Let them sit for 10 minutes: they will produce a fragrant juice, perfect for soaking the biscuits.
2. Prepare the creamy cream
In two separate bowls, whisk the egg whites until stiff peaks form with a pinch of salt.
In another bowl, mix the yolks with the powdered sugar and vanilla sugar until the mixture whitens. Add the mascarpone and continue whisking to obtain a smooth cream.
Then gently fold in the egg whites with a spatula.
3. Whip the whipped cream
Whip the very cold single cream until you obtain a nice, firm peak. Gently fold it into the mascarpone cream. The texture should be light and fluffy.
4. Soak the biscuits
Quickly dip the pink biscuits in the strawberry juice collected earlier (or in the diluted syrup), without soaking them.
5. Assemble the tiramisu
In a pretty square glass container, arrange a first layer of soaked biscuits. Add a layer of cream, then a layer of sliced strawberries.
Repeat with a second layer of biscuits, then finish with a generous layer of cream. Smooth the top.
6. The finishing touch
Prettily arrange fresh strawberries, cut in half or sliced, on top. Sprinkle generously with icing sugar.
💡 Practical tips
For a firmer texture, prepare your tiramisu the day before: it will be even better.
You can blend some of the strawberries to add even more flavor to the cream.
For a more tangy version, add a few lemon zests to the cream.
🧊 Storage
🕒 Store in the refrigerator for up to 48 hours.
🌡 Ideal temperature: between 2 and 4°C.
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