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150 g ladyfingers
For the mascarpone cream:
500 g mascarpone
3 pasteurized egg yolks (medium size)
100 g sugar
50 ml water
For the ladyfingers dipping sauce:
200 ml water
50 g sugar
Also:
120 g fresh strawberries
100 g high-quality white chocolate
Juice of 1 lemon
Each ingredient brings its own story and quality. Mascarpone, with its Italian origins, offers a creamy and rich texture. The strawberries, chosen for their freshness and flavor, are reminiscent of gardens in bloom. The white chocolate, soft and smooth, adds a touch of indulgence. Together, they form a perfect balance of flavors and textures.
Making the syrup:
In a saucepan, combine 50g of sugar with 200ml of water. Heat over medium heat until the sugar is completely dissolved, without letting it caramelize. Set aside this syrup for soaking the ladyfingers.
Making the mascarpone cream:
In another saucepan, combine 100g of sugar and 50ml of water. Heat until it forms a syrup.
Meanwhile, vigorously whisk the egg yolks in a bowl. When the sugar syrup is ready, gradually pour it over the egg yolks while continuing to whisk. This will lightly cook the eggs and make them safe to eat.
Then add the mascarpone, whisking it little by little until you get a smooth, even cream.
Preparing the strawberries:
Wash the strawberries, hull them, and chop them into small pieces. Mix them with the juice of one lemon and a tablespoon of sugar. This step will enhance the flavor of the strawberries and give them a slightly candied texture.
Assembling the tiramisu:
Quickly dip the ladyfingers in the prepared syrup and arrange a layer of these soaked ladyfingers at the bottom of a dish.
Spread a layer of mascarpone cream over the ladyfingers.
Spread a layer of strawberries over the cream.
Roughly chop the white chocolate and sprinkle some of it over the strawberries.
Repeat these layers until you run out of ingredients, finishing with a layer of mascarpone cream. Garnish the top with the remaining strawberries and white chocolate chips.
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