Strawberry 'Tiramisu'

Name: Strawberry 'Tiramisu'
Yield: 8 to 10 Servings
Cuisine: British
Ingredients: 1 large packet Savoiardi (*Sponge Fingers) *about 500g; 2 punnets Strawberries *500g; 4 tablespoons Strawberry Liqueur OR Sweet Sherry; Note: Use your favourite liquor; 3 Egg Whites; 1 cup Cream; 3 Egg Yolks; Caster Sugar 1/3 cup *do not add it yet…; 250 g Mascarpone

Hiroko Liston @hirokoliston

Melbourne, Australia

In September 2018, there was a report that a sawing needle had been found in a strawberry in Queensland, Australia. After the incident, more and more needles were found in strawberries all over Australia, and some farmers were forced to dump their harvest as they couldn’t sell them. Strawberries totally disappeared from supermarkets for a while, but they are back. Finally I could make this dessert today. Thank you, all strawberry farmers, for the beautiful fruit.

Hiroko Liston @hirokoliston

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Ingredients

8 to 10 Servings

1large packet Savoiardi (*Sponge Fingers) *about 500g
2 punnetsStrawberries *500g
4 tablespoonsStrawberry Liqueur OR Sweet Sherry
Note: Use your favourite liquor
Bowl 1
3Egg Whites
Bowl 2
1 cupCream
Bowl 3
3Egg Yolks
Caster Sugar 1/3 cup *do not add it yet…
250 gMascarpone

Saved

Steps

1

Make strawberry purée. Place 1 punnet of Strawberries and the liqueur in a food processor or blender and process until smooth purée. Save 2 to 3 tablespoons for topping.
2

For the filling, prepare three bowls. Place Egg Whites in Bowl 1, Cream in Bowl 2, and Egg Yolks in Bowl 3.
3

Bowl 1: Using the electric beaters, beat Egg Whites until stiff peaks form.
4

Bowl 2: Using the same electric beaters, whip Cream. Do not worry some Egg White gets in the cream as you will mix everything together later.
5

Bowl 3: Add the Caster Sugar to the Egg Yolks, and beat using the same electric beaters until pale and thick. Add the Mascarpone and mix well.
6

To the Egg Yolks and Mascarpone mixture in Bowl 3, add the whipped Cream and mix gently to combine well. Then add the Egg Whites and gently fold in to the mascarpone mixture.
7

Now you can assemble ‘Strawberry Tiramisu’.
Dip the Sponge Fingers into the strawberry purée and line them in one layer in a large dish. You can break some to fit them in. Spoon half of the filling over the Sponge Fingers and smooth the surface.
8

Repeat for the second layer with the strawberry purée-dipped Sponge Fingers and the rest of the filling. Cover and refrigerate for at least 4 to 6 hours, preferably overnight.
9

Before serving, decorate the ‘Strawberry Tiramisu’ with the remaining punnet of Strawberries. I simply cut each strawberry into quarters, scatter them on top, then drizzle the saved strawberry purée over.