- Strawberry & Elderflower Tiramisu.jpg (23.77 KiB) Viewed 183 times
Preparation time: 25 minutes (plus chilling time)
Cooking time: 30 minutes
Serves: 6 - 8
No nutritional information available.
Ingredients
- 800g strawberries
- 1 vanilla pod, split, seeds scraped out
- ½ lemon, juiced
- 180g golden caster sugar
- 4 eggs, separated
- 400g mascarpone
- 1 green teabag
- 125ml elderflower liqueur, or use 75ml elderflower cordial plus 50ml water
- 36 sponge fingers
- 2 tbsp freeze-dried strawberries, crushed (optional)
Method
1. Heat the oven to 220°C/Fan 200°C/Gas Mark 7. Cut 600g strawberries into pieces. Place in tin with vanilla pod and seeds, lemon juice and 50g sugar. Roast for 20 - 25 minutes. Discard the vanilla pod; blitz in food processor. Pass through sieve; tip purée into pan. Slice remaining strawberries; stir into purée. Simmer for 4 - 5 minutes on high. Cool.
2. Add remaining sugar to egg yolks. Beat with electric whisk for 5 minutes. Beat in mascarpone until smooth.
3. Beat egg whites to stiff peaks, about 5 mins. Add spoonful of whites to yolks, combine, then fold in remaining whites.
4. Put teabag and 15ml hot (not boiling) water in dish. Steep, discard bag. Stir in elderflower. Dip fingers until soaked. Arrange half in glasses. Add half strawberries, then half mascarpone. Repeat. Chill for at least 6 hours.
5. Dust with freeze-dried strawberries, if using.
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