Strawberries and Cream Tiramisu
- For the coulis
- 600g strawberries
- 150g caster sugar
- Zest and juice of 1/2 lemon
- For the tiramisu
- 200ml double cream
- 250g mascarpone
- 150g cream cheese
- 100g icing sugar
- 1 tbsp vanilla paste
- 200ml strawberry and cream liqueur
- 32 sponge fingers (about 200g)
- 75g white chocolate
- To decorate
- 400g strawberries
- white chocolate
- fresh mint sprigs
- Equipment
- 24 x 17cm rectangular dish
Start by making the strawberry coulis. Slice the strawberries in half if they’re on the larger side and then pop in a pan with the sugar and lemon zest and juice. Heat gently over a medium heat until the strawberries are completely broken down and the coulis is slightly
thickened. Set aside to cool.
To make the tiramisu, in a large mixing bowl, add the cream, mascarpone, and cream cheese. Mix until combined and then sift in the icing sugar and add the vanilla paste. Whisk until thickened.
Add the strawberry and cream liqueur to a small bowl and gently dip each sponge finger in on both sides. Add a layer of soaked sponge fingers to the serving dish, followed by half of the cream and coulis. Use a vegetable peeler to shave off white chocolate shards from the
bar. Repeat to make a second layer.
Decorate with some fresh strawberries, more white chocolate shavings, and sprigs of mint to garnish. Leave overnight in the fridge if you can, or for a minimum of six hours.
