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Strawberry and toasted almond tiramisu

Prep Time 40 mins
Cook Time 5 mins
Rest Time 12 hrs
Total Time 12 hrs 45 mins
Racing: , , , ,
Difficulty: Beginner
Servings: 4
Best Season: Spring, Summer
Description

This tiramisu can be made the day before, making it the perfect dessert for when you’re having guests over. It will taste even better after a night in the fridge.

With its soft biscuits soaked in coffee and amaretto, the creaminess of the mascarpone cream and the freshness of the strawberries, this reimagined tiramisu brings a summery touch to a great Italian classic. The toasted almonds add a crunchy element that contrasts nicely with the cream’s richness.

My advice

Choose fragrant, perfectly ripe strawberries: they are the real star of this dessert. You can prepare the verrines a few hours in advance, or even the night before, making them an ideal dessert when entertaining. For an alcohol-free version, simply replace the amaretto with a little more coffee or orange juice.

Tip

For a simpler presentation, this dessert can also be served in a large family-sized dish or in individual glasses. The almonds can be replaced with chopped pistachios for an even more summery version.

Ingredients
  • 2 eggs very fresh
  • 1 pinch of salt
  • 80 g of sugar
  • 400 g of mascarpone
  • 150 g of strawberries
  • 150 ml chilled espresso
  • 40 ml amaretto
  • 120 g spoon biscuits
  • 2 spoons a tablespoon of flaked almonds
  • unsweetened cocoa powder
Instructions
  1. 1

    Preparation

  2. 2

    Prepare the cream

  3. 3
    Separate the egg whites from the yolks.
  4. 4
    Whisk the egg whites with a pinch of salt until stiff. Set aside in the fridge.
  5. 5
    In a mixing bowl placed over a gently simmering bain-marie, whisk the egg yolks with the sugar until the mixture is pale and frothy.
  6. 6
    Remove from the bain-marie and leave to cool for a few minutes.
  7. 7
    Stir in the mascarpone until the mixture is smooth.
  8. 8
    Gently fold in the beaten egg whites using a spatula.
  9. 9

    Prepare the strawberries

  10. 10
    Wash the strawberries and remove the stalks.
  11. 11
    Set aside 2 strawberries for decoration and slice the rest thinly.
  12. 12

    Assemble the desserts

  13. 13
    Mix the cooled espresso and amaretto in a deep plate.
  14. 14
    Place the serving rings or small glasses on the serving plates.
  15. 15
    Quickly dip half the biscuits into the coffee and amaretto mixture.
  16. 16
    Divide them between the moulds.
  17. 17
    Add a layer of strawberries, followed by a layer of mascarpone cream.
  18. 18
    Repeat the process with the remaining biscuits, strawberries and cream.
  19. 19
    Cover and place in the fridge for at least 1 hour.
  20. 20

    Finish

  21. 21
    Toast the flaked almonds in a dry frying pan until they are lightly browned.
  22. 22
    Leave to cool.
  23. 23
    Just before serving, carefully remove the rings.
  24. 24
    Sprinkle with unsweetened cocoa powder.
  25. 25
    Sprinkle with toasted almonds and garnish with the strawberries set aside earlier.
  26. 26
    Serve chilled.
Read it online: https://auxdelicesdecaroline.com/en/recipe/tiramisu-aux-fraises-et-aux-amandes-grillees/