Strawberry Tiramisu Cups
- Valeria Marchesani
- 4 giu
- Tempo di lettura: 2 min
An elegant and velvety dessert, perfect for summer: tiramisu is lightened up, tinted pink, and transformed into a refined individual cup. No biscuits, just two creamy and fragrant layers, ready to be enjoyed by the spoonful.
Ingredients:
For the mascarpone cream (classic tiramisu base):
250 g fresh mascarpone
5 very fresh eggs
To pasteurize the eggs (mandatory):
170 g sugar + 50 g water (for the yolks)
130 g sugar + 30 g water (for the whites)
For the strawberry mousse:
200 g ripe strawberries
100 ml fresh whipping cream
2 tablespoons sugar
2 tablespoons water (adjust as needed to reach a soft purée consistency)
To garnish:
Fresh wild strawberries
Edible nasturtium petals (untreated)
Strawberries
Preparation
Mascarpone cream
Separate the eggs into yolks and whites.
Pasteurizing the yolks: combine 170 g sugar and 50 g water in a small saucepan. Bring to 121°C (250°F). While whisking the yolks with an electric mixer, slowly pour in the hot syrup. Keep whisking until the mixture becomes pale and foamy. Let cool.
Pasteurizing the whites: repeat the same process with 130 g sugar and 30 g water. Once the syrup reaches 121°C, pour it into the whites while whisking to stiff peaks. Let cool.
Fold the yolks into the mascarpone, then gently fold in the whipped whites using upward movements to keep the mixture airy.. Strawberry mousse Cut the strawberries into pieces and place them in a saucepan with 2 tablespoons of sugar and 2 tablespoons of water. Simmer over low heat until softened and slightly caramelized into a thick purée. Blend with an immersion blender along with the cream until you get a smooth, velvety mousse. Let cool.
Assembly
Spoon the mascarpone cream into serving cups. Top with a generous layer of strawberry mousse. Garnish with wild strawberries and nasturtium petals. Chill in the fridge for at least 2 hours before serving.
A dessert that tells the story of spring: pink hues and summer scents in every spoonful.
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