Strawberry tiramisu without eggs

Name: Strawberry tiramisu without eggs
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Strawberries for the puree ¾ cup; Strawberries whole 2; Ladyfingers 8; Lemon juice 3 tbsp; Powdered sugar &frac13; cup; Mascarpone cheese 1 cup; Fresh liquid cream ¾ cup; Powdered sugar 1 cup; Lemon zest to taste; Strawberries whole 4

431

Calories per serving

Vegetarian

Energy Kcal 431
Carbohydrates g 42
of which sugars g 34.4
Protein g 7.4
Fats g 26
of which saturated fat g 14.45
Fiber g 1.4
Cholesterol mg 112
Sodium mg 65

Difficulty: Average
Prep time: 20 min
Makes: 4 pieces
Cost: Low

PRESENTATION

Inspired by the most beloved spoon dessert, the eggless strawberry tiramisu is a fresh and light reinterpretation perfect to sweeten your spring menus. The irreplaceable ladyfingers, the protagonists of the traditional tiramisu, are soaked in a fragrant lemon syrup and flavored with strawberry puree, alternating with layers of delicious mascarpone cream. This single-serve delight is the perfect recipe for those who are intolerant to eggs or prefer to avoid consuming raw eggs or simply don't like them! The eggless strawberry tiramisu, a variation of the already fresh version of strawberry tiramisu, will make you look good even to those who are not very familiar with cooking: few ingredients and easy preparation will allow you to serve a refined, elegant, and delicious dessert...

Check out these other tasty variations of classic tiramisu:

INGREDIENTS

431

Calories per serving

Ingredients for 4 cups: Strawberries ¾ cup (115 g) - for the puree; Strawberries 2 - whole; Ladyfingers 8; Lemon juice 3 tbsp (45 g); Powdered sugar ⅓ cup (30 g)

for the cream: Mascarpone cheese 1 cup (250 g); Fresh liquid cream ¾ cup (200 g); Powdered sugar 1 cup (50 g); Lemon zest to taste

for garnish: Strawberries 4 - whole

Preparation

How to prepare Strawberry tiramisu without eggs

To prepare the eggless strawberry tiramisu, start by washing the strawberries under running water. Then take about 3/4 cups of them (making sure to set aside 6 whole strawberries for garnishing and layering). Remove the stems and leaves 1, cut them into small pieces 2. Transfer the strawberry pieces to a blender, add 3 tbsp of lemon juice 3.

Add 1 cup of powdered sugar 4 and blend everything until you obtain a creamy and homogeneous puree 5, which you will then use to soak the ladyfingers. Now move on to the cream: pour the fresh cream into a bowl and beat it with electric beaters 6

When it starts to thicken, gradually add 50g of powdered sugar 7. Once finished, soften the mascarpone cheese with a spoon, then add it to the whipped cream, stirring very gently from the bottom to the top to avoid deflating the cream 8. For optimal results, it is recommended to first mix a tablespoon of mascarpone cheese into the whipped cream to obtain a smoother mixture, and then gradually add the remaining mascarpone cheese and mix gently. Flavor it with grated lemon zest 9.

Transfer the cream obtained into a pastry bag with a smooth nozzle 10, take 4 glass cups with a capacity of 180g, pour a first layer of mascarpone cream on the bottom 11. Then take the ladyfingers, cut them to fit the size of the cup, then dip the ladyfingers into the previously prepared strawberry syrup 12

and place them in glass cups 13. Now chop 2 of the strawberries that were set aside into small pieces and distribute them on top of the ladyfingers 14. Finish off the cups with a layer of mascarpone cream 15.

To garnish, take the remaining 4 strawberries, make cuts lengthwise on each strawberry without removing the stem 16 to create a fan-like effect to open in each glass cup. Place each open strawberry to decorate the glass cups 17. Your delicious eggless strawberry tiramisu is ready to be enjoyed 18!

How to store

The strawberry tiramisu without eggs can be stored in the refrigerator for up to 2 days, covered with plastic wrap. It can be frozen on the day it was prepared, well-covered with clear plastic wrap. Before consuming, it should be thawed in the refrigerator for at least 4 hours prior to serving.