Strawberry Tiramisu

Strawberry Coulis

Ingredients

• 50 g strawberries
• 7.5 g sugar
• 2.5 g lemon juice
• 0.3 g salt

Instructions

1. Slice the strawberries and place them in a saucepan.
2. Add the sugar, salt, and lemon juice.
3. Cook over medium heat for about 6 minutes, until the strawberries have completely broken down.
4. Blend until completely smooth.
5. Cool completely to room temperature before using.
6. Reserve 20 g of the coulis for the cream.

Mascarpone Cream

Ingredients

• 80 g mascarpone, at room temperature
• 40 g heavy cream
• 25 g egg yolk
• 22.5 g sugar
• 0.5 g salt
• 2 g vanilla extract
• 20 g strawberry coulis

Instructions

1. Combine the egg yolk, sugar, and salt in a heatproof bowl.
2. Place the bowl over a saucepan of gently simmering water. Whisk continuously for about 4 minutes, until the mixture reaches 72 °C / 162 °F. It should become pale, thick, and well aerated.
3. Remove from the heat and continue whisking for about 3 minutes, until slightly cooled.
4. In a separate bowl, whip the heavy cream to soft peaks.
5. Add the mascarpone to the egg mixture and mix just until smooth.
6. Add the vanilla extract and strawberry coulis, then mix briefly to combine.
7. Gently fold in the whipped cream until the mixture is smooth and uniform.

Assembly

• 4 savoiardi biscuits
• 50 g strawberries, thinly sliced or diced into small cubes
• 7.5 g freeze-dried strawberries, blended into a powder

1. Break the savoiardi into pieces that fit your serving glass.
2. Dip each piece very briefly into the strawberry coulis, about 1 second per side.
3. Add a thin layer of cream.
4. Add a layer of fresh strawberries.
5. Add another layer of soaked savoiardi.
6. Top with the remaining cream.
7. Refrigerate for at least 6 hours. The texture is best after about 10 to 12 hours.
8. Before serving, generously dust the top with the freeze-dried strawberry powder.
9. Optionally, add a few fresh strawberry pieces on top just before serving.