SUMMER Strawberry tiramisu recipe

SUMMER Strawberry tiramisu recipe



1. For the Strawberry & rose sauce :

  • Prepare the strawberry syrup.
  • Grind 150g of strawberries with the sugar and lemon juice, bring to the boil and boil for 5 minutes.
  • Finally add rose water and mix. Let cool.

2. For the mascarpone cream :

  • Mix the powdered sugar with a sachet of Chantifix.
  • Beat the cream very cold for 1 minute and add the powdered sugar, continuing to beat until a firm consistency is obtained.
  • Add the mascarpone, vanilla and beat again until smooth.
  • Remove and reserve in the refrigerator.

3. For the assembling :

  • Cut the remaining strawberries into small pieces, sprinkle with sugar and set aside.
  • In a cake dish, line a cling film leaving the extra large ends to be able to unmold.
  • Put a layer of cream (1/3) deep and smooth.
  • Dip the Pink Biscuits in the syrup and place them on the cream to fill all the space.
  • Spread a layer of strawberries, followed by another layer of cream (1/3).
  • Finally, another layer of Biscuits Roses de Reims, other strawberries and cover with the rest of the cream.
  • Cover with plastic wrap and set aside in the fridge or freezer to make it solid. Unmold onto a serving dish and carefully remove the film.
  • Sprinkle with Biscuits Roses de Reims powder (grind a few Biscuits) and decorate with whipped cream and strawberries.

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