Monday, 7 April 2014


I'm not gonna tell you why you have to give this amazing dessert a try. I mean, just look at the pictures.
I'ts a fresher and more spring appropriate version of the ever so famous italian Tiramis├╣, but instead of the classic coffee&cocoa combo, we're spicing it up with whipped cream and berries. It's delisioso, very easy to do and will definitely please every single one of yout guests.. or maybe just your tummy.

500 g. fresh strawberries ( plus some more for decorating the cake , I added some blueberries too)
Half a glass of Amaretto liquor
250 g. Mascarpone cheese
A pack of Savoiardi biscuits
2 eggs
200 ml of fresh cream
2 spoons of sugar

Firts thing first, put your strawberries and sugar in the mixer and whisk untill creamy. Add then a bit of water and start to cook untill it boils. Add then your liqueur and low the flame. After a minute, turn the heat off and wait for the syrup to cool.
For the cream, you need to start by separating the whites and the reds of the eggs. Whisk the reds with the two spoons of sugar. Now it's time to add your Mascarpone and the egg whites previously whisked untill white and whipped. Make sure you're andding your ingredients mixing carefully from top to the bottom of the bowl, to preserve the air you previously incorporated in your egg whites, and keep your mixture airy and fluffy. Put the cream in the fridge.
Whisk your cream. Put half of your whipped cream in the mixture. You can use the other half for decorating later.
Now you need to pick your container. I decided to go for a white round one, but it's totally up to you. It's time to start assembling your cake: first of all take the Savoiardi biscotti and soak them in your strawberry syrup. Place them in your tin in order to create an entire layer. cover with a generous spoon of the mascarpone cream, and keep going this way untill you reach the top of the container. Embelish your last layer with many slices of fresh berries. Now put it in the fridge for at least 3 hours, and then my dear, enjoy.
Ps: Italian tip: It's even better the next day.

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