White Chocolate Strawberry Tiramisu

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 5 mins
Total Time 4 hrs 5 mins
Course Dessert
Cuisine European
Servings (Default: 1)

Ingredients

  • 500 g mascarpone
  • 300 g couverture (chocolate couverture), white
  • 200 g whipped cream
  • 500 g strawberries, fresh
  • 1 packet shortbread (s)
  • 2 teaspoons sugar, brown
  • 0.5 teaspoon ½ lemon juice
White Chocolate Strawberry Tiramisu
White Chocolate Strawberry Tiramisu

Instructions

  1. For the strawberry sauce and strawberry filling, wash the strawberries thoroughly and remove the greens. Cut half of the strawberries into approx. 5 mm thin slices and preferably put them in the refrigerator. Cut the other half of the strawberries into small pieces and heat them in a saucepan with a little water. Add 2 teaspoons of brown sugar and a splash of lemon juice and slowly bring to the boil.
  2. When the strawberries are simmering, mash the mixture in the saucepan with a fork and strain it through a fine sieve, so that a thin sauce is left over. Put the sauce in the fridge and let cool down a bit.
  3. For the mascarpone cream, roughly chop the white chocolate couverture and melt it in a bowl over the water bath. Stir 100 g of cream into the melted chocolate mass with a whisk. Whip the rest of the cream with the mixer or by hand.
  4. In another bowl, mix the mascarpone and chocolate mixture to form a homogeneous mixture. At the beginning, slight lumps form, but they disappear completely with prolonged stirring. Finally fold in the whipped cream and the mascarpone-chocolate mixture.
  5. Put the shortbread biscuits in a higher baking dish as the first layer and brush them with the strawberry sauce with a brush so that they are well covered with the sauce. Then place a layer of the cut strawberry slices over the biscuits. Brush with the mascarpone cream. Put these in a layer about 1 cm thick on the strawberries and start again with the biscuits. Carry out this layering until the mass is used up. Make sure that the last layer is the mascarpone cream.
  6. Place the baking dish in the refrigerator for about 2 - 3 hours. Dust the tiramisu with crumbled shortbread biscuits before serving. To do this, put the shortbread biscuits in a freezer bag and cut them into small pieces by hand or a rolling pin.

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