This delicious Strawberry Tiramisu is brimming with strawberry flavor! It has layers of fluffy ladyfingers dipped in strawberry syrup, topped with the creamy Mascarpone Filling, Strawberry Jam, and chopped strawberries.
This is a super easy dessert to make, and it’s perfect because you don’t have to turn your oven on! The custard-like cream is excellent. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.
- The 10 best places to visit Italy
• 10 Best Places to Visi...
SUBSCRIBE ► / @yuyukitchen
_______________________________________
YU YU Kitchen Recipes (English)
Christmas Strawberry Tiramisu Cake
Ingredients:
Strawberry syrup~
50 grams of water
50g granulated sugar
200g frozen strawberries
Fillings:
1 egg
50g granulated sugar
250g mascarpone, room temperature
Cold whipped cream 50 g
25 biscuits (Ladyfingers)
Strawberry jam 4 tablespoons
7-9 Strawberries and sliced ​​almonds as toppings
Instructions:
1. First, make a simple strawberry syrup. Add sugar to mixed berries in a medium saucepan. Add water and heat until sugar dissolves. Strain the berries from the syrup and set aside to cool.
2. Place 25g each of egg yolks, egg whites and sugar in a separate large heatproof bowl. Using an electric mixer or large whisk, beat the egg yolks until light in color, then beat the egg whites into soft peaks.
3. Beat the heavy cream with sugar for 2 minutes until soft peaks form. Keep in the refrigerator until ready.
4. Mix the egg yolk and egg white mixture and place it in a pot of heated water. Make sure the bottom of the bowl does not touch the water. Start stirring constantly until the sugar dissolves and the custard thickens. The egg batter should reach a temperature of 154-158°F (68-70°C). Remove bowl from heat and allow to cool.
5. Add mascarpone and whipped cream to mixture. Set aside.
6. Dip the ladyfingers briefly for 30 seconds and place around the pan. Then put it inside to make the first layer. Don't let them soak as they will fall apart, just a quick dip in the syrup is enough.
7. Apply strawberry jam and spread evenly. Also add some berry syrup for a moist texture.
8. Spoon half of the chopped strawberries evenly onto the biscuits. Then spread half of the whipped cream mixture evenly. Repeat the process with the second layer dipped in ladyfingers, strawberry jam, syrup, berries and remaining cream mixture.
9. Refrigerate about overnight to preserve flavor and allow the dessert to set.
10. Before serving, garnish with strawberries and top with sliced ​​almonds. Even better if sprinkled with powdered sugar.
這美味的草莓提拉米蘇充滿了草莓的味道！ 它有層層蓬鬆的手指餅乾，浸有草莓糖漿，上面有奶油馬斯卡彭餡料、草莓醬和切碎的草莓。
這是一道超級簡單的甜點，而且非常完美，因為你不需要打開烤箱！ 像蛋奶凍一樣的奶油非常棒。 這個簡單的食譜確實是最好的自製提拉米蘇，並且總是受到好評。
__________________________________________
予予廚房食譜
(中文)
聖誕草莓提拉米蘇蛋糕
材料：
草莓糖漿~
水50克
砂糖 50克
冷凍草莓200克
餡料：
雞蛋1個
砂糖 50克
馬斯卡彭起司 250克，室溫
冷鮮奶油 50 克
25餅乾（Ladyfingers）
草莓醬 4大匙
7-9 草莓和杏仁片作為配料
做法：
1. 首先，製作簡單的草莓糖漿。 用中型平底鍋將糖加入混合漿果中。 加水加熱，直到糖溶解。 將漿果從糖漿中濾出，放在一旁冷卻。
2. 將蛋黃、蛋白和糖各25克放入單獨的耐熱大碗中。 使用電動攪拌機或大型攪拌器，將蛋黃攪打至顏色變淺，然後將蛋白攪打至軟峰狀。
3. 將鮮奶油加糖攪打 2 分鐘，直到形成軟峰。 放在冰箱裡備用。
4.將蛋黃和蛋白混合物混合，然後放在巳加熱水的鍋中上。 確保碗的底部不接觸水。 開始不斷攪拌，直到糖溶解，蛋奶凍變稠。 蛋漿的溫度應達到 154-158°F (68-70°C)。 將碗從火上移開並冷卻。
5. 將馬斯卡彭起司和鮮奶油加入混合物中。 擱置。
6. 將手指餅乾短暫浸入 30 秒，然後放在鍋子周圍。 然後放入裡面製作第一層。 不要讓它們浸泡，因為它們會散開，只需快速浸泡在糖漿中就足夠了。
7.塗上草莓醬並塗抹均勻。 同時加入一些漿果糖漿，使口感濕潤。
8. 將一半浸泡過的草莓均勻地舀到餅乾上。 然後將半份鮮奶油混合物塗抹均勻。 用第二層沾有手指餅、草莓醬、糖漿、莓果和剩餘奶油混合物的材料重複此過程。
9. 冷藏約過夜，以便保留風味並讓甜點凝固。
10. 食用前，用草莓裝飾，放上杏仁片。撒上糖粉更佳。