Manon’s Strawberry Tiramisu
I started to help Mum in the kitchen at an early age, and tiramisu was something I learnt to make first. It was one of my dad's favourite desserts, so we used to make it all the time – I like to think I've kind of mastered it now! In the summer, we changed things a bit and used strawberries to make it super fresh. This makes it perfect for The Big Lunch! I love to make it in cute individual glass jars, making it even easier to take and share.
You will need
- 6 tiramisu jars or a 20x20cm brownie tray
- 500g of mascarpone (find it in the cheese section)
- 4 eggs (3 egg yolks and 4 whites separated)
- 100g sugar
- 250g strawberries
- A pack of ladyfinger biscuits
- 1 tsp vanilla extract
- 1 tsp pink food colour
- 1 tsp kirsch (optional)
To make the cream. In a bowl, mix the egg yolks and the sugar, beat well until the mix is nearly white. Add the mascarpone.
In a separate bowl, beat the egg whites with a pinch of salt until stiff, and slowly add them to the cream mix.
In another bowl, pour 100ml of warm water, add the vanilla, food colour and alcohol if using.
To assemble the tiramisu, start with a layer of ladyfinger biscuits dipped into the vanilla/pink mix for about 30 seconds, then cover with a layer of tiramisu cream and finish with a layer of cut strawberries. Add another layer of tiramisu cream and fi
Refrigerate for at least an hour before eating. It is best leaving the tiramisu overnight.