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Summer Blush strawberry tiramisu
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Serves: 4 - 6
175g pack sponge fingers
6 tbsp crème de cassis
3 medium Waitrose British Blacktail Free Range Eggs, separated
75g caster sugar
300ml tub double cream
1 tsp vanilla bean paste
250g tub mascarpone
385g pack Waitrose 1 Summer Blush Strawberries, hulled
1. Place half the sponge fingers in a trifle bowl. Mix the crème de cassis with 6 tbsp water and spoon half over the fingers then set aside. Place the egg yolks and sugar in a large bowl over a pan of simmering water and whisk for 2-3 minutes until pale and fluffy. Allow to cool.
2. Whisk the cream and vanilla paste to soft peaks and then gently whisk in the mascarpone. In a separate bowl, whisk the egg whites to soft peaks. Fold the cream into the yolk mixture then fold in the egg whites. Spoon half of this over the fingers and then add half of the strawberries.
3. Top with the remaining fingers and spoon over remaining cassis. Add the rest of the cream mixture and arrange the leftover strawberries on top. Allow to chill for 2-3 hours.
Typical values per serving:
per serving (for six)
This recipe was first published in Thu Jun 01 12:52:11 BST 2017.