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Recette

Tiramisu cups with strawberries

30 minutes

6 people

Entrée

Easy

5/5

Instructions

Ingredients
  • Salt
  • 16 Biscuit Column
  • 1 Lemon
  • 2 vanilla sugar bags
  • 3 eggs
  • 400 g. strawberries
  • 250 g. Mascarpone Cheese le Berger

Prepare the fresh strawberries: wash them thoroughly and remove the stems.

Juice or puree: cut some strawberries into quarters lengthwise, set aside some for the preparation, and leave a few whole for decoration. Put them in a blender, add a tablespoon of vanilla sugar and the juice of one lemon, then blend until smooth. Strain to remove the seeds.

Soak the ladyfinger biscuits in strawberry juice and set aside.

The cream: in a bowl, separate the egg whites and set aside the yolks for later. Whisk the egg whites into stiff peaks, adding a pinch of salt using an electric mixer. Start the mixer at medium speed and increase every 30 seconds until you reach the highest speed. Set aside.

Blend the egg yolks with rum, granulated sugar, Le Berger Mascarpone, and vanilla or vanilla sugar until you get a whitened mixture and a kind of foam. Then incorporate the rest of the strawberries (previously sliced) and blend again.

Gradually fold the egg white mixture into the yolk mixture using a spatula from top to bottom and without touching the edge of the bowl. This will help you not to break the whites.

Place the soaked biscuits at the bottom of the glasses and alternate the preparation with the ladyfingers. Repeat the operation a second time. Finish by placing a mint leaf cut into pieces.

You can pour the remaining puree over the cream layers to make your dessert even more delicious.

Let it rest in the refrigerator for at least 4 hours.

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