Eggless Strawberry Tiramisu

By GialloZafferano · 40 min

Ingredients

Instructions

1. Wash the strawberries under running water, then set aside 6 whole ones for layering and garnish.
2. Remove stems and leaves from the rest, cut them into small pieces, and put them in a blender with 3 tbsp lemon juice and 1 cup powdered sugar.
3. Blend until smooth and creamy; use this puree to soak the ladyfingers.
4. Beat the cream with electric beaters. When it starts to thicken, gradually add 50 g powdered sugar.
5. Soften the mascarpone with a spoon. Fold it into the whipped cream gently from bottom to top so the cream does not deflate. Mix 1 tablespoon of mascarpone in first, then add the rest gently.
6. Flavor the cream with grated lemon zest and transfer it to a pastry bag with a smooth nozzle.
7. Pour a first layer of mascarpone cream into the bottom of 4 glass cups of 180 g capacity.
8. Cut the ladyfingers to fit the cups, dip them in the strawberry puree and place them in the cups.
9. Chop 2 of the reserved strawberries into small pieces and spread them over the ladyfingers.
10. Finish each cup with a layer of mascarpone cream.
11. Cut the remaining 4 strawberries lengthwise without removing the stem, fan them open and place one on each glass.

Summarized from GialloZafferano's video. Watch it for the details.

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