This Summer Tirami Su is an alternative version to traditional coffee tiramisu and is suitable for the whole family. My kids love it!
Servings: 6-8 people
Preparation time: 45 minutes
1 packet of sponge fingers preferably big ones (roughly 6 for each portion)
500 ml fresh whipping cream
500/750 gr fresh strawberries
1 lemon juice
fine brown sugar
100 gr white chocolate curls
500 ml red berries juice
Ingredients for the custard cream:
100 gr fine brown sugar
50 gr white flour
4 egg yolks
500 ml whole milk
Chop the strawberries into very small pieces, then add 1 to 2 Tbsp of sugar, 2 Tbsp of lemon juice, and leave it aside.
In the meantime prepare the custard cream: whisk the egg yolks and sugar together, then gently add the flour and keep stirring. Put the pan on a low flame and add the milk slowly, keep stirring to avoid lumps. When the cream starts to bubble and becomes thicker, it’s ready.
Pour the custard into a bowl and cover custard with plastic wrap by pressing the plastic wrap directly on top of the mixture.
Set aside to cool (do not refrigerate as you’ll lower the temperature in your fridge!).
Next, give the strawberries a good whizz in a food processor. Set aside in a bowl.
Dip the sponge fingers in the red berries juice (squeeze the extra juice with your hands if they feel too heavy) then start a layer of them in a rectangular Pyrex pan.
Add a generous layer of strawberries and level with a spoon.Now pour some cold custard cream on top, repeat again with a second layer.
Finish off with a final layer of sponge fingers, add the fresh cream previously whipped and level with a spoon.
Finally garnish with white chocolate curls. Leave the dessert in the fridge covered with tinfoil for at least 5 hours.
Half an hour before serving your Tiramisu take it out of the fridge and proceed to garnish with fresh fruit.
You will love it!
This post is also available in: Italian