Strawberry season is here and I am so excited. I use this season to make a lot of desserts AND I make huge batches of strawberry jam which last us all year until the next strawberry season. If you would like my fresh strawberry jam recipe let me know and I will share that with you too.
Strawberry Tiramisu was on my list for ages. I just didn’t get around to making it. Light and soft sponge, topped with sweet strawberry coulis, then a lovely and smooth cream cheese mixture. Perfection.
Preparation Time 15 minutes
Chill Time 3 hours
Serves 8
Ingredients
Strawberry Coulis
200 grams strawberries
20 grams sugar
1 teaspoon corn starch in 2 tablespoons water - to make a slurry
Cream
50 grams sugar
250 grams cream cheese
100 grams whipping cream
1/2 teaspoon vanilla
Sponge fingers- as required
Strawberry jelly powder- 1 packet
400 ml hot water
2 cups chopped strawberries
Extra strawberries -to serve
Instructions
Make the strawberry sauce by grinding the strawberries until smooth. Place the strawberry puree and sugar in a pan and cook it on a low heat for a minute. Add the corn starch slurry and cook it until thickened. Remove from the heat and allow to cool to room temperature.
Beat the cream to stiff peaks. Set it aside. In another clean bowl, mix the cream cheese, sugar and vanilla together until smooth. Be careful not to over mix the cream cheese. Fold the whipped cream into the cream cheese. Fold in 2 additions.
Mix the jelly crystals in the hot water. Mix it together until the jelly crystals dissolve.
Assemble the tiramisu: dip the ladyfingers in the strawberry jelly mixture, then arrange them in a single layer in a 7 inch square pyrex dish.
Top with half the strawberry coulis, chopped strawberries, then half the cream cheese mixture. Repeat the layers once more ending in the cream cheese layer.
Decorate with extra strawberries and chill for 3 hours until ready to serve.
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