This tiramisù is a big hit during my cooking lessons and with good reasons: it’s creamy, unctuous, tasty and incredibly sexy. And it’s enriched with fresh strawberries and Medjoul dates, the plump, moist fruits from the desert that make adding too much sugar unnecessary.
The limoncello is the finishing touch that makes this dessert a real winner. Lemon and strawberries are a classic combination and all ingredients blend in a divine pudding that will win everybody over. Try it and you won’t regret it.
Should you want to avoid alcohol, use a little lemon juice sweetened with sugar instead of limoncello.
Tiramisù con fragole e limoncello
Serves 10-12
Ingredients:
750 gr. mascarpone cheese
6 (pasteurized) egg whites
6 (pasteurized) egg yolks
100 gr. sugar
2 sachets of vanilla sugar
1 dl. fruit juice
1,5 dl. limoncello (or other liqueur)
3-4 lady fingers per person
400 gr. strawberries
2-3 Medjoul dates per person
a handful of almonds and fresh mint to garnish
Beat the egg whites with an electric whisk until they become nice and firm (soft peaks).
Beat the egg yolks with the regular sugar and the vanilla sugar. Fold the mascarpone gently into the mixture and mix until everything becomes smooth and homogeneous.
Fold the whipped egg whites in the mascarpone cream and mix carefully to prevent the air from escaping so that the mixture remains nice and light.
Wash the strawberries and cut them into pieces.
Remove the pits from the dates and chop them.
Immerse 1-2 lady fingers per person in the fruit juice mixed with the liqueur. Do this for just a few seconds to prevent them from getting too soggy. Place them in each 1-person mason jar or bowl to create a base.
Cover the cookies with a layer of mascarpone mixture, then with some strawberries and date chunks.
Fill each mason jar or bowl with a little mascarpone mixture and, if there is space, with another layer of cookies dipped in fruit juice and mascarpone cream.
Top each tiramisù with some strawberriy chunks and slivered almonds and leave to set in the fridge for a few hours.
Serve garnished with a mint leaf.
