Strawberry & almond petals tiramisu

Ingredients

Tiramisu

28 savoiardi biscuits

250 grams (8.82 ounces) mascarpone

250 milliliters (1.06 cups) whipping cream

120 grams (4.23 ounces) powdered sugar

300 grams (10.58 ounces) strawberries

20 grams (0.71 ounces) sugar

50 grams (1.76 ounces) almond petals

Instructions

Step 1

Step 1: Wash the strawberries, dry them with a towel, and puree them with a blender. Make sure to remove any stems before blending.

Step 2

Step 2: Add sugar to the strawberry puree, put it over the heat, and bring it to the first bubbles. Let it cool. Stir occasionally to prevent sticking.

Step 3

Step 3: Whip chilled cream with powdered sugar and mascarpone until smooth. Ensure the whipping cream is chilled for better volume.

Step 4

Step 4: Dip each savoiardi biscuit in the strawberry puree. Arrange the biscuits in rows. I used a square detachable mold; it turned out to be 2 rows of 7 pcs.

Step 5

Step 5: Spread half of the cream mixture on top of the first layer of biscuits.

Step 6

Step 6: Repeat these steps one more time to form the second layer.

Step 7

Step 7: Put the dessert in the fridge for at least 4 hours. Chilling allows the flavors to meld together beautifully.

Step 8

Step 8: Sprinkle the top with toasted almonds before serving.

Servings

Imagine serving this masterpiece at your next gathering—*hearts will melt faster than ice cream on a hot day*! 🍰✨

**For an elegant dinner party**, serve each slice on a fancy dessert plate and garnish with a fresh strawberry and a sprinkle of powdered sugar. Bonus points for adding a tiny mint leaf on top! 🌿

**Hosting a casual brunch?** Cut the tiramisu into squares and serve it on a rustic wooden board. Trust us, it’s *Instagram-worthy.* 📸

**Want to wow the kids?** Turn this treat into a fun activity! Serve the tiramisu with extra strawberries and almond petals on the side so they can decorate their own slices. 🍓🎉

No matter the occasion, this strawberry tiramisu is sure to be the star of the show! 🌟

Equipment

Blender

Perfect for puréeing those juicy strawberries. Tip: Make sure it's clean and dry before use to avoid any unwanted flavors.

Mixing Bowl

A large one works best for mixing your mascarpone and cream. Tip: Chill it slightly in the fridge for better whipping results.

Whisk or Hand Mixer

Essential for achieving that perfect, smooth cream mixture. Tip: Use a hand mixer for faster results.

Square Detachable Mold

Helps in maintaining the shape of your tiramisu layers. Tip: Line it with parchment paper for easier removal.

Spatula

Great for spreading the cream evenly. Tip: Use a rubber spatula to get every bit of that delicious cream out of the bowl.

Variations

Looking to make this recipe **gluten-free**? Simply replace the savoiardi biscuits with a gluten-free version. 🍪

Going **vegan**? Substitute the mascarpone with a vegan cream cheese and use coconut whipping cream instead of dairy. Don't forget to make sure your biscuits are vegan-friendly too! 🌾✨

With a few tweaks, this delicious dessert can be enjoyed by all. 🌍💚

Faq

How do I know when the cream is whipped enough?
When it forms stiff peaks and holds its shape, it's ready! Avoid over-whipping to keep it from turning grainy.
Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well to avoid excess moisture in your tiramisu.
What can I do if my puree is too runny?
Cook it a bit longer to let more water evaporate, ensuring it thickens up.
Can I make this tiramisu ahead of time?
Absolutely! Tiramisu tastes even better when it has time for the flavors to meld. Make it a day ahead for best results.
How can I make my layers more even?
Use a spatula to gently press down on the biscuits and smooth the cream. Measuring helps too!
Any tips to speed up the cooling process of the puree?
Spread it out on a baking sheet to cool faster or place it in the fridge for a bit.