1Ingredients for 4
for the coulis
- 250g Strawberry
- 25g Demerara Sugar
- juice from half a lemon
for the cream
- 250g Mascarpone
- 15g Caster Sugar
- 2 eggs
- 100g sponge fingers
- 1 table spoon of lemon juice
- 30g dessicated coconut.
This tiramisù is very similar to the original recipe, but instead of using coffee, your sponge fingers are soaked in strawberry coulis.
The coconut is optional but combines very well with the strawberries.
2Strawberry Coulis
Quickly clean the strawberries with running water and leave them to drain for ten minutes. You don’t want the fruits to soak-in too much water otherwise the coulis will be too liquid.
Remove the hulls and cut the strawberries in 4, put them with the lemon juice and the sugar in a bowl and leave for another 10 minutes.
Transfer the mix in a deep saucer and cook on medium heat for a couple of minutes, turning oten. It should liquefy quickly. if you want, you can help it with a food processor or electric liquidiser.
Leave on the side to cool down.
3The mascarpone cream
This mix is the same as the original tiramisù, with added coconut.
In a large bowl, mix the egg yolks (keep the white for later) with the sugar until it whitens. Add the mascarpone and beat until mixed in. Add the lemon juice and the coconut to the cream.
Whip the egg whites and add them gently to the cream with a metallic fork. You should obtain a light and tasty cream.
4Putting it together
In a deep tin, put a layer of sponge fingers quickly soaked in the coulis. Add a bit of the coulis over it and cover with half the mascarpone cream. Repeat with a second layer.
Keep some of the coulis and entire strawberies on the side for decoration when you are serving.
You should leave the tiramisù to rest for at least 12h and then eat quickly as the cream doesn’t last.
If you have too much coulis, you can always freeze it to reuse it in the future.
