This a beautiful alternative to the classical tiramisu. For a child friendly version simply omit the rum
Prep time: 20min
Serves 6-8
Veg
200g strawberries
2 eggs
90g caster sugar
325g mascarpone cheese
90ml white rum
100ml milk
12-16 savoiardi biscuits or sponge fingers
4 small meringues, crumbled
white chocolate to decorate
Hull the strawberries (reserve 4 for decoration) and mash with a fork, set aside.
Seperate the egg yolks from the egg whites. Place the yolks in a bowl with the sugar and beat or whisk hard until pale and mousse like. Add the mascarpone a spoonful at a time and whisk between additions. In a seperate bowl, whisk the egg white until stiff and holds its shape. Fold the beaten whites into the mascarpone cream.
Place a spoonfull of this mixture in the base of the serving dish.
Combine the run and milk in a shallow bowl. Dip about 4-5 of the sponge fingers in this mixture and then arrange in the serving dish. Spoon over half of the crushed strawberries and top with two crumbled meringues. Top with a layer of cream. Repeat the process finishing with a layer of the cheese mixture.
Decorate with strawberries and roughly grated white chocolate. Cover and chill for at least 4 hours or overnight before serving.
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