How to Make STRAWBERRY TIRAMISU Like an Italian

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Remove the stems from the strawberries and cut them into quarters.
2. In a pot over medium-high heat, cook the strawberries. Add half the sugar and 5 tablespoons of water, stirring.
3. When the strawberries reach a low boil, add 5 more tablespoons of water. Repeat until 20 more tablespoons of water have been added in total, until the strawberries are covered in liquid.
4. Press the strawberries to check they are soft. Strain them over a deep bowl to separate the juice.
5. Return the soft strawberries to the pot and blend with an immersion blender until smooth. Pour into a pitcher, cover and refrigerate with the strawberry juice.
6. Set a tall pot of water on high heat. Separate the five eggs into two large bowls.
7. Place the yolk bowl over the boiling water with the remaining sugar. Mix with an electric mixer for about one minute, then remove from the heat.
8. Keep beating the yolks at room temperature until thick and creamy, scraping the bowl edges.
9. Place the whites bowl over the hot water and beat for one minute, then remove from heat and whisk until fluffy and foamy.
10. Add the mascarpone to the yolk mixture. Mix on low, then on higher speed until thick and smooth. Gently fold in the egg whites with a spatula.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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