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tiramisu aux fraises mascarpone facile

Tiramisu aux Fraises

Le tiramisu aux fraises est une version fraîche et fruitée du célèbre dessert italien. Entre biscuits imbibés d’un sirop délicat, crème mascarpone légère et fraises juteuses, chaque cuillère offre un équilibre parfait entre douceur et acidité. Facile à réaliser et sans cuisson, c’est le dessert idéal pour les beaux jours et les moments de partage.
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Prep Time 25 minutes
Total Time 6 hours 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French, Italian
Ingredients Method Notes

Ingredients
  

Mascarpone Cream
  • 250 g mascarpone
  • 3 eggs separated
  • 80 g sugar
  • 10 g vanilla sugar 1 sachet
Assembly
  • 250 g fresh strawberries washed and cut
  • 12 ladyfinger biscuits up to 15 depending on dish
  • 100 ml orange juice or strawberry syrup
  • 1 tsp lemon zest optional
  • 5 g fresh mint optional garnish

Method
 

  1. Separate the egg whites from the yolks.
  2. Whisk the egg yolks with sugar and vanilla sugar until pale and creamy.
  3. Add mascarpone and mix until smooth and homogeneous.
  4. Beat the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture.
  5. Wash, hull, and cut the strawberries into pieces. Set aside some slices for decoration.
  6. Quickly dip the ladyfinger biscuits into the orange juice or syrup.
  7. Arrange a layer of soaked biscuits at the bottom of a dish.
  8. Spread a layer of mascarpone cream over the biscuits.
  9. Add a layer of strawberry pieces.
  10. Repeat the layers once more and finish with cream and decorative strawberries.
  11. Refrigerate for at least 3 to 6 hours (preferably overnight) before serving.

Notes

Do not soak the biscuits too long to avoid a soggy texture. Use very cold mascarpone for a firmer cream. For an egg-free version, replace eggs with whipped cream for a lighter alternative.