Strawberry Rose Tiramisu
A different version of the classic tiramisu. A fruity version with strawberry added to the cream and the lady fingers dipped in rose liquor.
Separate the egg yolks and whites into two separate bowls. Add 3 tbsp of agave syrup to the egg yolks and whisk them with an electric whisk until pale and thick. Add the mascarpone and whisk again until smooth and creamy, set aside.
Using a clean electric whisk start to whisk the egg whites. When they become frothy, add 3 tablespoons of sugar and whisk until the egg whites are stiff and glossy.
Add one third of the whisked egg whites to the mascarpone and egg yolk mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it's completed incorporated.
Add the rose liquor in a shallow bowl and dip in the lady fingers (savoiardi biscuits). You want to dip them into the liquid quickly (around 2-3 seconds) whilst turning to soak each side.
Aline the lady fingers on the bottom of a dish. You can brake some biscuits to fit your dish.
Next, add half of the mascarpone mixture over the biscuits and spread out in an even layer. Drizzle the jam on top.
Continue with another layer of ladyfingers and mascarpone as directed above. Chill in the fridge for roughly 4-8 hours or overnight.
Finish it with cocoa powder and fresh strawberries.
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