Strawberry Tiramisù is the lighter alternative to the classic version with coffee. The result is a fresh dessert, easy to prepare.
Serves: 4 | Preparation time: 20 mins + 3 h in the fridge
- Ricotta cheese: 400 g
- Greek Yoghurt: 100 ml
- Strawberries: 450 g
- Savoiardi / ladyfingers: 300 g
- Egg yolks: 2
- Cane sugar: 4 tbsp
- Strawberry or pear juice: to taste
Pour egg yolks in a bowl with cane sugar and beat them up. Gradually add ricotta and keep stirring, then greek yogurt until the mix achieves a smooth and creamy texture.
Set aside some strawberries for garnishing.
Chop up the rest of them by pouring them in a blender along with a drop of water; blend until you get a slightly thicker, frothy juice. Pour it in a plate.
Dip Savoiardi into the strawberry juice, one by one.
Tip: Make sure they don’t get too soaked up or they will disintegrate when you try to prepare the layers.
Cover the bottom of a bowl or a squared baking dish with a first layer of soaked biscuits. Spread a generous amount of ricotta cream on top of them, add some sliced strawberries, then create another layer of savoiardi. Your tiramisù should have at least two even layers.
Decorate the last layer of cream with some fresh strawberries, leave Tiramisù to rest in the fridge for at least 3 hours. Take it out of the fridge 10 minutes before serving it.
Tip: If you have any leftover tiramisu, cover it with some plastic foil and store it in the fridge for up to 3 days.