Strawberry Tiramisu Lena

Mar 19, 2021
3 min read

Updated: 2 days ago

## Decadent Delight: Strawberry Tiramisu Lena

Strawberry Tiramisu Lena

This exceptional tiramisu combines several delightful varieties, each offering a sweet and juicy experience. This particular recipe, featuring strawberries, is especially refreshing on hot summer days. It is both quick and simple to prepare. Here is an easy recipe to bring joy to someone. Please follow the instructions below.

Strawberry-Tiramisu-Lena — **Strawberry Tiramisu Lena**

Ingredients:

400 g Mascarpone/ or some other cream cheese that is not salty
4 egg yolks
300 ml sweet cream
2 Tbsp vanilla extract
100 g powdered sugar
28–30 biscuits Savoyardi-Ladyfingers
300 ml of instant black coffee
6 Tbsp strawberry jam
500 g strawberries/ cut into thin slices

Preparation:

Separate the egg yolks from the egg whites.
Take a bowl and whisk the egg yolks with sugar and cook on steam until the sugar is absorbed, and the mixture becomes smooth and thick.
When the mixture has become light and thick, remove from the steam and let it cool.
When the egg yolk cream has cooled, now mix the egg yolks cream with mascarpone cheese or (some other not-salty cream cheese, Philadelphia).
Take another deep bowl whisk well sweet cream to make it thick, then combine with mixed egg yolks and mascarpone, stir with a spoon or spatula gently. Set aside.
Now make instant coffee and refrigerate.
When the coffee has cooled, dip the biscuits on both sides, making sure that they do not fall apart, just briefly.
Arrange the biscuits side by side in a 32x24 cm dish.
Now heat the strawberry jam over a low-moderate heat, then leave to cool a few minutes.
Spread the jam on the first row of biscuits, and arrange the sliced strawberries into thin slices over the jam.
Place 1/2 of the filling over the strawberries, smooth with a thin knife, then arrange another row of cookies and repeat the process with Jam and strawberries.
Finish the cake with the filling, as a decoration you can add strawberries or cocoa or grated chocolate, leave the cake for 2 hours to cool.
Cut into slices or cubes, serve.

Buon appetito!

NOTE:

For decoration, you can use 4 egg whites and make a solid snow sham if you like foamy and creamier cakes. You will do this by first take the egg whites out of the refrigerator an hour before preparation. Add a pinch of salt, then mix with a mixer on medium speed. When they become firm, let them rest for 15 minutes. During this time, pour the 250 g sugar into a small pot or jug, so it will be easier for you to pour later. Pour water over it just to cover it, and cook it on low to moderate heat, as if you were cooking for a dessert. Only this is with a little water, and you have to be careful that it doesn't start to turn yellow. When the sugar has melted and started to sizzle, turn off the stove and remove the jug. Continue to beat the egg whites with a mixer, while at the same time adding the melted sugar drop by drop and gradually. Add the juice of 1/2 lemon halfway through the mixing process. From time to time, put the pot with sugar back on the stove to heat it up. Now you can pour the sugar in a very thin stream, even with pauses. Pour in a little at a time, then whisk, then again like that, towards the end, all at the same time. The bowl with the cream will become warm, so the egg whites are cooked from the heat of the sugar. Beat until the mass cools down and rises. Leave the mixed egg whites, that is, a firm batter, in the fridge for 1 hour, the batter will gain extra firmness and shine. Spread the cake as desired and leave it to cool.
Instead of dark chocolate, you can also use white chocolate, you can melt it with a little sweet cream and pour it over in a liquid state or grate it as you wish.
If you want to be even more creative and make the cake look even more attractive and beautiful, you can use mint or basil leaves.
Keep the cake covered in the refrigerator for up to 4–5 days.
You can cut this tiramisu in half and store it in the freezer, in special covered boxes, for up to 2 months.